Bake the Book: Convent Cookies

20101220almondconvent

Course Desserts

Ingredients in this Recipe

1 cup sugar, plus extra for topping
1 cup whole almonds, skins on
1/4 cup water
1/4 teaspoon salt
2 1/4 cups all purpose flour, sifted
5 egg yolks
7 ounces (scant 1/2 cup) unsalted butter, softened
Sliced or slivered almonds, for topping

Recipe Preparation

See Full Recipe at Serious Eats

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