HUNGARIAN ALMOND COOKIES
These Hungarian Almond Cookies offer a delightful combination of nutty flavor and delicate texture, perfect for a special treat or afternoon tea. The buttery dough, infused with the richness of almonds, creates a satisfyingly crisp cookie that melts in your mouth. This classic recipe is simple to prepare and delivers an elegant, comforting experience.
Ingredients
- 1/4 pound Blanched Almonds
- 1/2 pound Unsalted Butter (Originally sweet butter.)
- 3/4 pound All-Purpose Flour
- 2 tablespoons Granulated Sugar (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt
- 2 each Egg Yolks
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Instructions
- 1Grate the blanched almonds. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks and salt, mixing until combined.
- 2Gradually add the flour to the wet ingredients, mixing until just combined. Do not overmix. Gently pound the dough with a rolling pin to flatten it slightly. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- 3Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut out desired shapes (circles, squares, etc.) and place them on a baking sheet. Bake for 15-20 minutes, or until the edges are golden brown.
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