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|Unsalted butter||3 Tablespoon (At Room Temperature)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla/Dark rum||1 Teaspoon|
|Unbleached all purpose flour||3 Tablespoon|
|Cake flour||2 Tablespoon|
|Sliced blanched almonds||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1991 Calories from Fat 1156
% Daily Value*
Total Fat 126 g194.6%
Saturated Fat 29.5 g147.7%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 406.5 mg16.9%
Total Carbohydrates 164 g54.5%
Dietary Fiber 29.6 g118.5%
Sugars 74.4 g
Protein 57 g113.3%
Vitamin A 22.5% Vitamin C
Calcium 55.3% Iron 47.4%
*Based on a 2000 Calorie diet
Generously grease baking sheets; sprinkle lightly with water, shaking off excess moisture.
Using electric mixer (do not use processor), cream butter and sugar thoroughly.
Add egg whites, vanilla and salt and beat until mixture is light and fluffy.
Add flours and blend thoroughly.
Drop batter by 1/2 teaspoons onto prepared baking sheets, spacing well apart as they will spread during baking.
Using spoon, spread batter into 2 1/2-inch circles.
Sprinkle almonds over each cookie.
Bake until edges are deep brown, about 5 to 8 minutes.
Remove from oven and let stand 30 seconds.
Turn cookies quickly with spatula.
Return to oven for 2 minutes.
Very quickly press hot cookies, almond side down, in baguette pan, or place almond side up around narrow rolling pin or wine bottle.
Cool 10 minutes.
Stack together carefully and store in airtight container in dry place.