Another staple in our holiday list of cookies (SWEETTABLESCAPES ‘s been making them for years!) are these simple and light ALMOND COOKIES:
Cut out of a magazine many years ago, we can’t give you the source of the recipe but take our word for it….they are great!
2 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup lard or shortening
3/4 cup sugar
1/2 cup finely ground almond (or almond meal)
36 whole blanched almonds
For the glaze: one egg yolk and 1 Tbsp water
Combine egg yolk and water. Brush over each cookie.
Bake at 350F for 12 to 15 minutes or until pale golden.When shopping for blanched almonds, they’re often slivered or sliced. To blanch your own whole almonds, simply boil water in a small saucepan, pour in your whole almonds and let them sit in water for about a minute (they’ll start coming to the surface”. Drain. Let them cool for a few minutes and peel them; the skin comes off very easily that way. Let them dry thoroughly. Grind them in your food processor and you’ve got your almond meal: