Biscottini alla Mandorla (Almond Cookies) recipe

 

Biscottini alla Mandorla

Biscottini alla Mandorla -- Almond Cookies
original recipe by Dr. Stuart Borken
Makes 24 cookies

Preparation Time: 1:00
1 cup cf margarine at room temp1 cup white sugar1 whole egg, for
batter1 whole egg, beaten, for a wash2 teaspoons almond extract1
teaspoon vanilla extract1 teaspoon Frangelica liquor1/4 teaspoon
baking soda1/8 teaspoon baking powder2 1/2 cups gf flour blend24 whole
blanched almonds, toasted

Cream margarine with sugar; add the egg, almond extract, vanilla, the
liquor and blend well.

Sift the flour with the baking powder and soda and add in one-cup
amounts to the sugar/egg mixture. Beat after each addition and after
the last addition beat to a velvety dough.

Place a large walnut size piece on a non-stick cookie sheet and
flatten with a cookie press or the bottom of a glass tumbler dipped in
water. Paint each flattened cookie with the beaten egg (makes them
glossy).

Press a toasted almond into the center of each and bake at 300 degrees
for 20 minutes then turn the ovens up to 350 and set the timer for 7
minutes. When timer goes off remove and place on cooling rack. Cool
completely and place in an air tight storage container.

These may be frozen to be enjoyed during the holidays.
--
I would rather be adorned by beauty of character than jewels.  Jewels
are the gift of fortune, while character comes from within. ~ Titus
Maccius Plautus