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|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Finely chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Confectioners sugar||4 Tablespoon|
Serving size: Complete recipe
Calories 3705 Calories from Fat 2207
% Daily Value*
Total Fat 248 g381%
Saturated Fat 122.1 g610.7%
Trans Fat 0 g
Cholesterol 672.8 mg
Sodium 302.4 mg12.6%
Total Carbohydrates 313 g104.3%
Dietary Fiber 22.1 g88.3%
Sugars 92.1 g
Protein 59 g118.3%
Vitamin A 117.7% Vitamin C 14%
Calcium 63.2% Iron 94.8%
*Based on a 2000 Calorie diet
Gradually add the sugar and beat until fluffy.
Add the egg yolk, brandy, and vanilla; beat again until very light.
Stir in the almonds.
Sift the flour with the baking powder.
Blend into the creamed mixture, mixing by hand to form a soft, smooth dough.
Chill the dough 30 minutes, or until it can be handled easily.
Shape level tablespoonfuls of the dough into small oval cakes (like an almond).
Place 1 inch apart on an un-greased baking sheet.
Insert a whole clove in the center of each.
Bake in a 325° oven for 25 to 30 minutes, or until sandy colored, not brown.
Cool on a rack.
For serving, arrange the cookies on a platter in layers, dusting each layer generously with sifted confectioners' sugar.