Italian Muscatels Recipe
Ingredients
| Butter | ||
| 1 cup unblanched almonds | ||
| Sugar | 1 Cup (16 tbs) | |
| 2 tablespoons dried grated orange peel | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| 1 1/2 teaspoons each of ground cinnamon and allspice | ||
| Muscadelle | 1/2 Cup (16 tbs) | |
| Colored sugar | ||
Directions
Melt 1/2 teaspoon butter in skillet; add almonds and brown over low heat.
Cool.
Chop.
Cream 1/2 cup butter; gradually beat in sugar; add orange peel and almonds.
Sift flour with baking powder and spices; add alternately with wine to butter mixture.
Chill for 1 hour.
Turn out on sugared board; pat or roll gently to 1/3-inch thickness.
Cut with 1 1/2 -inch scalloped cookie cutter, put on greased cookie sheets.
Bake in preheated mod- erate oven (350°F.) for 12 to 15 minutes.
While hot, frost and sprinkle with colored sugar.
Cool.
Chop.
Cream 1/2 cup butter; gradually beat in sugar; add orange peel and almonds.
Sift flour with baking powder and spices; add alternately with wine to butter mixture.
Chill for 1 hour.
Turn out on sugared board; pat or roll gently to 1/3-inch thickness.
Cut with 1 1/2 -inch scalloped cookie cutter, put on greased cookie sheets.
Bake in preheated mod- erate oven (350°F.) for 12 to 15 minutes.
While hot, frost and sprinkle with colored sugar.
Chef
