ROSH HASHANAH - Biscochos de Almendra (Sephardic Almond Cookies)

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* Exported from MasterCook *

 

Biscochos de Almendra (Sephardic Almond Cookies)

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup all-purpose flour -- sifted

1/2 cup blanched almonds or hazelnuts -- finely ground

1/2 teaspoon double-acting baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter or margarine -- softened

1/2 cup sugar

1 large egg

1/4 teaspoon almond extract or

1/2 teaspoon vanilla extract

1/4 teaspoon rose water or ground cinnamon

 

Preheat oven to 375 degrees. Combine the flour, almonds, baking powder and

salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar

and beat until light and fluffy, about 4 minutes. Beat in the egg. Add the

extract and rose water. Stir in the flour mixture.

 

Drop the dough by the tablespoonful (for 2-inch cookies,) 2 inches apart, or 2

tablespoonsful (for 3-inch cookies,) 3 inches apart, onto 2 large ungrased

baking sheets and flatten slightly.

 

Bake until golden brown, 8 to 12 minutes. Let the cookies stand until firm,

about 1 minute, then remove to a rack and let cool completely. Store in an

airtight container for up to 1 week or in the freezer for up to 6 months.

 

See notes for variation.

 

Description:

" This simple cookie remains one of the tastiest "

Source:

" The World of Jewish Desserts "

Yield:

" 36 "

 

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Per serving: 924 Calories (kcal); 6g Total Fat; (6% calories from fat); 19g

Protein; 197g Carbohydrate; 216mg Cholesterol; 843mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

6 1/2 Other Carbohydrates

 

NOTES : Variation: For Selloo (Moroccan Almond Sesame Cookies,) add 1/4 cup

finely ground sesame seeds, 3/4 teaspoon ground anise, and 1/4 teaspoon ground

cinnamon.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0