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Almond Cookies
Ingredients
- ½ cup blanched Whole or Slivered Almonds
- 2 ½ cups All purpose Flour
- 1 tsp Lemon Rind; Grated fresh (the "Zest")
- 1 tsp Baking Powder
- ¼ tsp Salt
- ¼ tsp ground Nutmeg
- 2 Eggs
- 1 cup Granulated Sugar
- ¼ cup Canola Oil
- ¼ cup Marsala or Sweet Dessert Wine
- ½ tsp Vanilla Extract
- ¼ tsp Almond Extract
- ¼ cup Currants (May substitute Raisins)
- 1 Egg White with 1 Tbs. Water for Glaze
Method
- Spread the almonds on a pie plate or baking pan and roast at 350F degrees for about 10 minutes, until golden and fragrant. Let cool. Finely chop the toasted almonds in a food processor and reserve.
- In a large mixing bowl, whisk together sifted flour, lemon zest, baking powder, salt, nutmeg, and chopped almonds.
- In a medium sized mixing bowl, whisk together eggs and sugar until creamy and well blended. Add oil, Marsala, vanilla and almond extracts, and whisk the mixture again. Add the wet ingredients to the dry and stir to thoroughly combine. Add the currants and stir with a wooden spoon until just combined.
- Cover the cookie dough and refrigerate for at least 2 hours prior to baking (overnight refrigeration is recommended).
- Preheat oven to 350F degrees and lightly spray 2 cookie sheets with non-stick oil.
- Divide the dough into 4 equal portions and, working on a lightly floured surface, roll each portion into a thick log, about 8 inches long. With a sharp knife, cut each log into 12 equal pieces. Roll each piece into a rope about 5 inches long. Cross the ends of each rope to form a ring and place the cookie rings about a half-inch apart on the prepared baking sheets. Repeat the rolling and shaping process with the remaining cookie dough. In a small bowl, beat the egg white with the water to blend. Brush the glaze lightly over the top of each cookie. Bake the cookies, one sheet at a time, for about 12 minutes, or until lightly browned. Cool on a wire rack. Store in an airtight container.
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Nutritional Information Per Cookie
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