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ITALIAN ALMOND COOKIES

THESE ALMOND COOKIES ARE VERY RICH
FLAKY AND CRUMBLY

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 15 MIN          SERVINGS: 8          COST: MEDIUM
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2 + 3/4 CUPS+ 1 TBSPOON ALL PURPOSE FLOUR

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5 OZ. ALMONDS

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1 CUP + 2 TBSPOONS UNSALTED BUTTER

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1/2 CUP LIGHT BROWN SUGAR

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3 EGG YOLKS

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3 TBSPOONS MILK

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1 TBSPOON VANILLA EXTRACT OR POWDERED VANILLA

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PINC OF SALT

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POWDERED SUGAR FOR DUSTING

RECIPE

FINELY CHOP THE ALMONDS WITH THE BROWN SUGAR, SET A SIDE.
IN A SMAAL BOWL, MIX TOGETHER THE MILK WITH THE EGG YOLKS (AND THE VANILLA EXTRACT IF USING THE LIQUID ONE), SET A SIDE.
IN A LARGE BOWL MIX THE FLOUR WITH THE ALMOND MIXTURE, ADD THE BUTTER, SALT ( AND VANILLA IF USING THE POWDERED ONE) AND AMALGAMATE PINCHING THE BUTTER AND THE FLOUR TOGETHER. ADD THE EGG MIXTURE AND KEEP ON PINCHING THE DOUGH, FORM A BALL, COVER IT WITH PLASTIC WRAP AND PLACE IN THE REFRIGERATOR FOR AT LEAST ONE HOUR.
START TO HEAT THE OVEN AT 350°F. TAKE THE DOUGH OUT OF THE REFRIGERATOR, TAKE ABOUT 2 TEASPOONS OF DOUGH AND FORM WITH YOUR HANDS THE SHAPE OF A HALF MOON. PUT THE COOKIES ON A SHEET OF PARCHMENT PAPER ON A COOKIE SHEET, PLACE IN THE PRE-HEATED OVEN FOR ABOUT 15 MINUTES OR UNTIL COOKED.
TAKE THE COOKIES OUT OF THE OVEN WHEN THE EDGES START TO BROWN AND ENJOY THEM WITH A CUP OF COFFEE.
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  • recipes
    • NEWS
    • Appetizers
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    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES