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Almond Butterhorn Cookies

March 5, 2017

Almond Butterhorn Cookies

1 cup all purpose flour
1 cup ground almonds
1 tsp baking powder
a pinch of salt
1/2 cup (1 stick) cold butter, cut into small pieces
2 egg yolks
1 1/2 tsp instant yeast
2 tbs warm water
1/2 tsp vanilla extract
1/4 cup ground almonds for filling
powdered sugar for dusting and rolling

Combine ground almonds, flour, salt and baking powder in a bowl. Cut in butter. Set aside.

In a separate bowl, dissolve yeast in warm water. Beat in egg yolks and vanilla extract.
Pour wet mixture into flour mixture. Mix well until it forms soft dough. Refrigerate for at least one hour.

Divide dough into 4 pieces. Roll each piece into a ball. Dust workspace with powdered sugar and flatten each dough ball into a 9″ disc. Cut each disc into 12 wedges. Sprinkle with ground almonds. Roll into crescents, starting from wide end.

Bake in preheated 400 degrees F oven 10 to 12 minutes or until light brown. Cool on wire rack and sprinkle with powdered sugar if desired.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


From → Uncategorized

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