Ingredients
Array
(
[0] => Array
(
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 1.50
[measure] => Cups
[title_custom] =>
[componentid] => 0
[method] =>
)
[857c714c-5beb-74b4-31d5-040a1321318a] => Array
(
[title] => flour, cake, white, enrich, unsifted
[ingredientid] => 15484
[ingredientuuid] => 857c714c-5beb-74b4-31d5-040a1321318a
[quantity] => 1.50
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[40aa9bf0-79aa-fbf4-619d-6160f6680a53] => Array
(
[title] => nuts, almonds, ground
[ingredientid] => 22141
[ingredientuuid] => 40aa9bf0-79aa-fbf4-619d-6160f6680a53
[quantity] => 0.50
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[f119b298-56b0-e074-4571-c5f3819313f3] => Array
(
[title] => nuts, almonds, whole, blanched
[ingredientid] => 22154
[ingredientuuid] => f119b298-56b0-e074-4571-c5f3819313f3
[quantity] => 1.00
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[80920bd4-25e2-b6d4-511a-e1f5871a1b01] => Array
(
[title] => eggs, whole
[ingredientid] => 14423
[ingredientuuid] => 80920bd4-25e2-b6d4-511a-e1f5871a1b01
[quantity] => 1.00
[measure] => each
[title_custom] =>
[componentid] => 0
[method] =>
)
[73f40faf-288d-2234-69e7-f5e2540963bd] => Array
(
[title] => sweets, sugars, icing (powdered)
[ingredientid] => 32532
[ingredientuuid] => 73f40faf-288d-2234-69e7-f5e2540963bd
[quantity] => 1.00
[measure] => cup
[title_custom] => Icing sugar
[componentid] => 0
[method] =>
)
[3ff6e74d-ec21-a234-2d94-23a13d39f4ff] => Array
(
[title] => vanilla extract
[ingredientid] => 34000
[ingredientuuid] => 3ff6e74d-ec21-a234-2d94-23a13d39f4ff
[quantity] => 0.25
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
)
)
-
1 1/2 cups butter, unsalted
-
1 1/2 cup flour, cake, white, enrich, unsifted
-
1/2 cup nuts, almonds, ground
-
1 cup nuts, almonds, whole, blanched
-
1 eggs, whole
-
1 cup Icing sugar
-
1/4 tsp vanilla extract
Recipe Method
1. Preheat the oven to 190C.
Line 2
baking trays wit
baking paper. Bring
butter and sifted
icing sugar into a mixing bowl. Blend it together evenly with an electric mixer. Add egg and stir egg mixture until smooth.
2. Add sifted cake flour and almond powder, mix it well. And then add vanilla. Stir well.
3. Add in almond and whisk to a dough. Flatten with your palm on the tray. Put it into the fridge and using a plastic bag to cover the dough for about 1 hour.
4. Take out the dough and roll the dough into 10cam x 3cam. Transfer to freezer until it hard. Take out and cut the dough into 1cm thick slices. Arrange on a baking tray. Bake 190C for 12 minutes, or until golden brown.
Tip: Do not over blend the cake flour, because the gluten with be developed easily and spoil the texture of cookies. This is a very soft cookies dough, so is better put the fridge and freeze, after that is easy to cut out.
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