RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Almond, Sephardic - pareve
This recipe is from "The Sephardic Table" by Pamela Grau Twena (288 pages, Houghton Mifflin); one selected by Betty Newman and published in the Jewish Bulletin of Northern California. She writes: "The Almond Cookies are not light and fluffy like some macaroons but rather rich and solid." Just eyeballing the recipe, it looks like something I would like. I have a hunch, though, that it could use a wee bit of salt; if only as little as 1/8 teaspoon. (This can also serve as a Passover recipe, as baking soda is a permissible leavening agent.) Ruth Sephardic Almond Cookies ~~~~~~~~~~~~~~~~~~~~~~~~ Makes 36 cookies 3 large egg yolks 1 cup sugar 1-1/2 cups finely ground almonds 3 tsp. ground cardamom 1 tsp. baking soda 1 Tbs. rose water (available at Middle Eastern stores) 1 egg yolk beaten with a little water for glaze whole blanched almonds for decoration (optional) In food processor with metal blade, blend all ingredients except whole almonds and egg yolk. Preheat oven to 300 degrees, with a rack in the middle. Line 2 cookie sheets with waxed paper. Scoop out teaspoon-sized balls of dough and arrange on waxed paper, leaving about 2 inches between them. Flatten each slightly, using your palm. Press almond on top of each, then brush with egg yolk mixture. Bake until lightly golden, about 20 minutes. Cool on rack. October 9, 1998 www.jewishsf.com/jb/cook.htm Copyright Notice (c) 1998, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California
