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1/2 cup blanched sliced almonds Place two oven racks in the upper and lower thirds of the oven. Preheat oven to 375 degrees. Place the almonds on a cookie sheet and bake them, stirring occasionally, for about 10 minutes, or until lightly browned. Cool completely. Soften the butter. Grate the almonds powder fine. In a mixing bowl, cream together the sugar and butter until fluffy. Add the egg and extracts and beat until blended. On low speed, gradually add the flour, salt, and the grated almonds and mix until incorporated. Scoop the dough into large pastry bag fitted with a No. 6 (1/2-inch diameter) large star pastry tube, or a cookie press and pipe rosettes or stars about 1 3/4 inches in diameter onto the cookie sheets, 2 inches apart. To get the best possible shape, hold the bag so that the tube is straight up with the toothed edge just barely touching the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as you desire. Stop squeezing and push the tube down slightly. Lift the tube straight up and away. Decorate with optional glace cherries, sugar sprinkles or dragees. Bake for 10 to 12 minutes, depending on the size, or until pale golden. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature, or in the refrigerator or freezer. They will keep 1 month at room temperature, several months frozen. Per serving: 86 calories; 5.5 g fat (3 g saturated fat; 58 percent calories from fat); 8 g carbohydrates; 18 mg cholesterol; 4 mg sodium; 1 g protein; 0.3 g fiber. Rose's Christmas Cookies, by Rose Levy Beranbaum, William Morrow and Company Inc., New York, 1990 |
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