I promised you another cookie recipe, so here it is. Well, it’s not exactly a cookie, it’s a shortbread. They’re pretty easy to make, and not too sweet. This one’s a little different because it has a sort of meringue frosting on top, plus sliced almonds, which gives a nice crunch.
A note: a lot of recipes call for “rubbing in the butter” by hand. I often cheat and use a food processor, because (a) it’s faster, and (b) the butter is distributed more evenly. If you’re a traditional baker, go ahead and get your hands into the mixture. The result tastes good either way.
5 oz./1 cup flour
1 heaping Tblsp ground rice (you could grind your own,
2 heaping Tblsp sugar
4 oz. (one-half stick) butter, at room temperature
4 egg yolks, beaten
1 egg white
4 oz./1 cup confectioner’s sugar
2 oz. sliced almonds
Preheat the oven to 300 degrees F (yes, that's low). Grease a 7” round pan.
In a bowl, mix the flour, ground rice and sugar, then rub in the butter until the mixture resembles breadcrumbs (or use a food processor for the whole thing here).
Add the egg yolks and mix to form a stiff dough. Knead until smooth, then roll out on a lightly floured surface until it will fit into the pan. Press in until flat, then prick with a fork.
Cover the dough with a piece of foil and bake for 25-30 minutes.
|I had to include this--it's my antique sifter|
Remove the pan from the oven, take off the foil, and spread the icing mixture over the top. Sprinkle with the almonds, then return to the oven and bake for another 20-25 minutes.
|After the first baking|
|After the second baking|
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