1 cup (2 sticks) butter 1 1/4 cups powdered sugar 5 egg yolks or 3 whole eggs 1/4 Tbsp. vanilla extract or grated rind from 1/2 lemon 1 1/2 cups ground almonds or hazelnuts 3 cups flour |
Cream butter and gradually add sugar. Beat in eggs or yolks one at
a time. Add the vanilla or lemon rind. Beat well, while gradually adding
the nuts and flour. Knead the dough briefly. To form the cookies, use a piping bag or cookie press with a tube fitting of the desired shape. Press the dough through the bag or press onto a baking sheet 1 inch apart in the form of dics, rings, sticks, or S-shapes. Bake at 375°F for 10 minutes or until light brown. Cool on a wire rack. Variation: Add 3 oz. grated dark chocolate or 2-3 Tbsp. unsweetened cocoa powder to the dough to produce a chocolate cookie. Based on a recipe from German Traditional Cooking by Tony Schmaeling (out of print). |
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