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Ingredientes
- 1 3/4 c. Powdered sugar
- 1 c. Almond paste
- 1/2 c. All-purpose flour plus
- 3 Tbsp. All-purpose flour divided
- 3 tsp water">Rose water or possibly water
- 1 x Egg white
Direcciones
- Combine the powdered sugar, almond paste, 1/3 c. plus 2 Tbsp. flour, rose water and egg white in a large bowl. Knead gently till the dry ingredients are moistened. Turn the dough out onto a lightly floured surface. Knead for about 6 min till smooth; add in sufficient of the remaining flour, 2 tsp. at a time, to prevent the dough from sticking to your hands. Roll the dough to 1/8-inch thickness on a lightly floured surface. Using a petite cookie mold with 1 1/4-inch square imprints, press the mold firmly into the dough.
- Remove the mold; cut the cookie squares apart and place on parchment lined cookie sheets. Cover with a towel and let stand at room temperature in a cold, dry place for 24 hrs to dry. Bake at 275 degrees for 12 min. Cold on wire racks. Penny Halsey (ATBN65B).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 181 | |
| Calories from Fat 45 | 25% |
| Total Fat 5.34g | 7% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 67mg | 2% |
| Total Carbs 31.94g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 24.01g | 16% |
| Protein 2.44g | 4% |
