Beat until soft 1 cup (8 oz) butter. Add 1 cup fine sugar - beat until very light and creamy - beat in 1 egg yolk - stir in 2 1/2 cups (10 oz) bread flour (plain flour). Add 8 oz almonds blanched and chopped and 1 teaspoon vanilla. Chill the dough. Roll to 1/4 inch thick. Cut in crescent shapes. Bake on a greased tin in moderate oven (355 F) until light golden. Sprinkle with sieved icing sugar.
These cookies freeze and keep for ages.
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