12th recipe in my series of Christmas Cookies
1 cup slivered almonds, toasted and chopped (see below)
6 Tablespoons butter
1/2 cup sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon grated lemon or orange rind
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup flour
toasted and chopped almonds (from above)
8oz. semi-sweet or bittersweet chocolate for dipping
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Directions:
Heat oven to 375*F. Toast almonds before starting. Spread them on a baking sheet and bake at 375*F for 4 or 5 minutes until lightly browned. Let cool, coarsely chop.
Set chocolate into double boiler to melt.
Cream butter and sugar. Add each additional ingredient (except chocolate), in order, mixing well between each new addition.
Shape dough into an 11 X 4 inch loaf, on a parchment lined cookie sheet. Bake at 375* for 15-18 minutes, or until lightly browned. Remove log to cutting board. Let it rest for about 10 minutes, or until it's cool enough to handle.
Reduce oven temperature to 325*F.
Using a serrated knife, slice crosswise into 1/2 inch slices. Carefully transfer each slice back to another parchment lined sheet, cut side down. You can place them close, not touching, they won't spread.
Bake slices for 15-20 minutes, or until golden. Too cool quickly, slide parchment off the cookie sheet and onto counter. Once cookies are cool, they can be dipped in melted chocolate. Once they are dipped, lay them back onto a clean sheet of parchment. You can reuse the parchment, just shake off the crumbs.
Allow to cool before storing.
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Step By Step:
I roll it out to the 11 inches.
Then flatten to 4 inches wide. As you flatten, check to make sure it's still the 11 inches.
OK, 4 inches. Into the oven for 16 minutes.
Don't be tempted to put more than one log per tray, if you double the recipe. The log does spread as it cooks. I quadruple the recipe and use 4 separate trays to bake. Here, after baking, it's at least an inch wider.
Slice into 1/2 inch slices. I really try to keep it thin, but I still only get 18-20 slices per loaf. The loaf has grown to about 12 inches or so long. You'd think I'd get 24 slices, but I never do. If you try to cut too thin, they crumble.
Using the edge of your knife, you can slide each slice off the cutting board and onto a clean sheet of parchment for the second baking. They will not spread any more, you can lay them close. But not touching, or they won't brown nicely.
Each slice was about 5 1/2 inches long. WAY big for a cookie. It would be pretty if you were making up a special coffee mug gift, but as part of a larger assortment of cookies, I cut them in half. This way I get about 3 dozen cookies from one loaf.
After second baking.
Ready to dip. I'm dipping the cut end. I dip them at an angle. I think it just looks more interesting.
There... done.
Lay them back out on shaken clean parchment. I pop the tray into the fridge for 5 minutes to chill. That way I can box them up and maybe get to bed tonight! LOL!
Almost too pretty to eat. Almost... :)
