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Jewish Cakes With Almonds
(Jodekager)
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| What You Need: |
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12 tablespoons chilled unsalted butter, cut in ¼-inch bits
1 cup sifted flour
1 cup dark brown sugar
1/8 teaspoon baking powder
Pinch of ground cardamom
1 teaspoon grated lemon peel
1 egg yolk, lightly beaten
Flour
1 egg white, lightly beaten
½ cup combined equal parts of cinnamon, sugar and finely chopped almonds
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| How To Cook: |
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1. In a large chilled mixing bowl, combine the butter and flour. Workings quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes of coarse meal.
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2. Work in the sugar, baking powder and cardamom, add the grated lemon peel and egg yolk, and mix together thoroughly until the ingredients can be gathered together into a compact ball.
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3. Wrap it in wax paper and refrigerate for at least 3 hours, or until it is firm.
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4. Preheat the oven to 400°F. Remove the dough from the refrigerator 5 or 10 minutes before rolling it out. If it seems hard, tap it all over with a rolling pin.
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5. Roll the dough into a sheet 1/8 inch thick on a floured pastry board and cut it into large rounds with a 3- or 4-inch cookie cutter or wine glass.
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6. Place the cookies about ½ inch apart on lightly greased cookie sheets and brush them with the beaten egg white.
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7. Sprinkle with the combined cinnamon sugar and almonds and bake the cookies in the middle of the oven for 8 minutes, or until they are a light brown.
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8. Remove them at once from the baking sheets with a spatula and cool the cookies on a wire cake rack before storing them in airtight containers.
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To Make: about 3 dozen cookies
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