1. Finely chop the almonds and set aside. 2. Measure and sift the flour into a bowl. 3. In a large mixing bowl, cream the butter until softened. Gradually add the sugar, creaming until fluffy after each addition. 4. Beat one egg and the yolk of the second egg together keeping the white set aside for use the next day. 5. Blend in slowly the beaten egg mixture making sure eggs are completely incorporated into the cookie mixture after each addition. 6. Add flour into mixture in fourths, blending well after each addition. 7. On a large sheet of cling wrap, put the mixture and then roll until mixture is completely wrapped. Refridgerate overnight. 8. Preheat oven to 350°F. 9. Remove one half of the dough from refridgerator and roll out on a lightly floured surface. Roll out 1/4 inch thick. 10. Using a 1 3/4 inch lightly floured cookie cutter, cut rounds out of the dough. 11. Using a 3/4 inch lightly floured cookie cutter, cut out the centers of the cookies. 12. Mix the center pieces, reroll and cut more cookies out or just add the center pieces to the cookie sheets as extra smaller cookies. Your choice! 13. Brush cookies lightly with the egg yolk from the second egg which has been lightly beaten. Sprinkle cookies with the chopped almonds. 14. Bake at 350F for 10-15 minute With a spatula, remove cookies from sheet to cooling rack. 15. Repeat with remaining cookie dough from refridgerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
