Help with Almond Cookies!
#131814 - 12/20/04 09:08 AM
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Vicam
Reged: 02/24/04
Posts: 1955
Loc: Ontario, Canada
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Hey Guys,
I'm hoping one of you more cooking-savvy people might be able to help me out. I desperately want to make these special almond cookies for my family this christmas. I was hoping to just buy some but can't find them anywhere, and I don't have a recipe or anything. I'm going to post a pic for the kind I'm thinking of...I'm hoping maybe someone will know what I'm talking about and be able to help me!
http://images.google.ca/imgres?imgurl=http://trust.securesites.com/annasbaskets/catalog/images/IT-Almond-Cookie.jpg&imgrefurl=http://trust.securesites.com/annasbaskets/catalog/default.php%3FcPath%3D27&h=204&w=180&sz=8&tbnid=kZ4KI7osP9YJ:&tbnh=98&tbnw=87&start=12&prev=/images%3Fq%3Dalmond%2Bcookies%26hl%3Den%26lr%3D%26sa%3DN
Thanks!
Kelly
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I've been looking....but can't find any recipes that show pictures so I can compare to see if they are the same thing....If I come across one I will let ya know.
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OK, I think this might be what your looking for.....but there is no picture so I'm not 100%.
Italian Almond-Iced Cookies
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs (use 3/4 cup egg beaters or 6 eggwhites)
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Icing, recipe follows
Icing:
2 tablespoons milk (use soy or rice)
1 tablespoon egg white
3 cups confectioners' sugar
1/4 teaspoon pure almond extract
2 colors food coloring, of your choice
Preheat the oven to 350 degrees. Butter 2 baking pans. In a bowl, mix the flour, baking powder and salt together. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy. With the mixer running, drizzle in the oil, vanilla, almond extract and mix. Add the dry ingredients and mix just until combined. Turn the dough out onto a lightly floured work surface. Using your hands, form into logs 1-inch in diameter. Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans. Bake until light golden brown, 12 to 15 minutes. Let cool on wire racks.
Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth. Divide the icing into one large and two smaller batches. Leave the large batch of icing white; color the other 2 to your liking.
When the cookies are cool, dip the tops into the white icing. Use a fork or a squeeze bottle to drizzle the cookies with the other colors. Let set in a cool place 1 hour.
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Do you think these would be good for a non-IBS cookie swap? I want to make something safe for me but is interesting for others.
Thanks!
Emily
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