Subj : BH&G 2467
To   : All
From : Dave Drum
Date : Tue Apr 20 2021 16:43:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Breton Biscuits
 Categories: Cookies, Snacks, Desserts, Nuts
      Yield: 54 Servings
 
      1 c  Butter; softened
    1/2 c  Granulated sugar
    1/4 c  Powdered sugar
    1/4 ts Salt
      2 lg Egg yolks
  1 1/2 c  All-purpose flour
    1/2 c  Fine ground almonds
           Coarse plain and/or colored
           - sugar
      1 lg Egg white; lightly beaten
 
  In a large bowl, beat butter with an electric mixer on
  medium to high speed for 30 seconds. Add granulated sugar,
  powdered sugar, and salt. Beat until combined, scraping
  side of bowl occasionally. Beat in egg yolks until
  combined. Beat in as much of the flour as you can with the
  mixer. Using a wooden spoon, stir in any remaining flour
  and the almonds.
  
  Divide dough in half. Shape each portion of dough into an
  8"-long roll. Wrap in plastic wrap or waxed paper and
  chill about 3 hours or until firm enough to slice.
  
  Set oven @ 350ºF/175ºC.
  
  Line a cookie sheet with parchment paper and set aside.
  Place coarse plain and/or colored sugar in a shallow dish.
  Brush rolls with egg white, then roll in sugar to coat.
  Cut rolls into 1/4-inch-thick slices. Place slices 2
  inches apart on prepared cookie sheet. Bake in the
  preheated oven about 12 minutes or until edges start to
  brown. Transfer cookies to a wire rack; let cool.
  
  Makes about 54 cookies.
  
  TO STORE: Layer cookies between waxed paper in an airtight
  container; cover. Store at room temperature for up to 3
  days or freeze for up to 3 months.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Auction House sign:  Get something for nodding.

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.