ALMOND BRETON BISCUITS
I saw this recipe in the BH&G 2008 Christmas Cookie Book and it reminds me of a cookie that my cousin 'Kristy' the baker in Campbell, Ohio made for many years. As a little girl I would visit the bakery and he would give me a little bag and let me 'pick' what I wanted. The cookies in the case looked like 'jewels' because he used all different colors of sugar and they were lined up like a rainbow! Imagine doing that 50 years ago, wow, it brought back so many memories. I'm not sure if this is the same recipe, I tried for many years to get him to share the recipe with no luck, he passed years ago. His recipe had a tiny dollop of raspberry filling in an indentation in the center of the cookie.......boy would I love to have gotten that recipe!!! He also used colored non-pariels but 'Zaar would'nt allow that ingredient.
Provided by Chef53Kathy
Categories Dessert
Time 37m
Yield 54 cookies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter, sugar, salt and powdered sugar till fluffy. Add egg yolks till combined and gradually add the flour and almonds till well combined. Divide the dough in half and shape into a, 8 inch long log. Wrap in plastic and chill about one hour. Remove from the fridge, brush with the egg white and roll in the colored sugar or non-pariels. Re-wrap and chill about two hours. To bake, remove from the wrap and slice into 1/4 inch slices.
- * At this point I will make a small indentation on the center of the cookie top and add about 1/2 teaspoon of raspberry bakery filling.
- Place two inches apart on parchment lined cookie sheets and bake for 12 minutes. Cool on wire racks.
- Prep time does not include chill time.
Nutrition Facts : Calories 114.4, Fat 7.8, SaturatedFat 4.3, Cholesterol 30.9, Sodium 75.7, Carbohydrate 10.1, Fiber 0.4, Sugar 4.7, Protein 1.4
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