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What You Need:
(To Make: 45 to 50 cookies)
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3 sticks (¾ pound) unsalted butter, at room temperature
1 cup sugar
1 teaspoon double-acting baking powder
4 eggs, separated and at room temperature
3¼ cups all-purpose flour
12 ounces shelled almonds, chopped
Confectioners' sugar for dipping
1 cup orange marmalade or raspberry preserves
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 350°.
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2. Cream butter and sugar in a large bowl. Add baking powder and egg yolks, one at a time. When yolks are blended, add flour, 1 cup at a time, blending to form soft dough.
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3. In another bowl, beat egg whites until fluffy but not stiff.
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4. Shape dough into round, flattened balls 1 inch in diameter. Dip each cookie into beaten egg whites and then roll in chopped almonds. Make a groove in the center of each cookie and place on an ungreased cookie sheet about 1 inch apart.
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5. Bake for 20 to 25 minutes, or until lightly golden. Let cool on the sheet and then dip in confectioners' sugar. Place ¼ teaspoon preserves in the center of each cookie.
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