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Ingredientes
- 1/2 c. blanched whole almonds plus
- 1 Tbsp. blanched whole almonds
- 1 c. softened butter cut in chunks
- 1 1/2 c. powdered sugar plus
- 1 Tbsp. powdered sugar
- 3 1/2 c. cake flour
- 3 x egg yolks lightly beaten
- 1/4 c. Earl Grey tea leaves crushed Flour for rolling
Direcciones
- Make almond pwdr by grinding the almonds in a food processor till they become grainy like sand, about 30 seconds. Don't over-process or possibly the mix will turn into a paste. Set aside.
- Beat the butter in the bowl of an electric mixer on medium-high speed till it looks creamy, 1 minute, scraping the bowl once with a rubber spatula. Add in the powdered sugar and mix on low speed till the sugar is just incorporated into the butter, 30 seconds. Scrape the bowl. Increase the speed to medium-high and beat till the mix is light and fluffy, 2 to 3 min. Scrape the sides of the bowl occasionally.
- Meanwhile, in a separate bowl, combine the almond pwdr and the cake flour. Add in half of the egg yolks to the sugar-butter mix and beat till well incorporated, about 15 seconds. Beat in the remaining yolks. Add in the dry ingredients to the wet mix in 4 stages and mix on low speed till all the flour is well incorporated, about 2 to 3 min. Stir in the tea leaves.
- Cover the dough with plastic wrap and chill for 1 hour. Take the dough out of the refrigerator and mix with an electric mixer on low speed till the dough is softened a bit and easier to handle, about 30 seconds. On a lightly floured surface, roll the dough into 2 (12-inch) logs, 1 1/2 inches in diameter. Wrap the dough in plastic wrap and chill for 2 hrs or possibly overnight.
- Heat the oven to 350 degrees.
- Slice the logs into 1/4-inch-thick cookies and place them 1/2-inch apart on baking sheets. Bake the cookies for 13 to 14 min, rotating the pans halfway through. The bottoms of the cookies should look golden when done. Let the cookies stand on the baking sheets for 2 to 3 min before transferring them to a rack to cold.
- This recipe yields 85 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 381 | |
| Calories from Fat 167 | 44% |
| Total Fat 19.14g | 24% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 112mg | 5% |
| Potassium 94mg | 3% |
| Total Carbs 48.15g | 13% |
| Dietary Fiber 1.4g | 5% |
| Sugars 15.81g | 11% |
| Protein 4.93g | 8% |
