Honey almond cookies

24 Servings

Ingredients

Quantity Ingredient
¼ pounds Unsalted butter or margarine; room temperature
¼ cup Olive oil; (plus more for baking sheet)
¼ cup Sugar
1 Egg
½ teaspoon Ground cinnamon
½ cup Fresh orange juice
Grated zest of 2 oranges
2¼ cup Unbleached all-purpose flour; (plus more for board)
1½ teaspoon Baking powder
1 pinch Salt
2 cups Finely ground almonds; lightly toasted
1 tablespoon Water; heated with:
½ cup Honey

Directions

~ Preheat the oven to 375 degrees F.

~ In a large bowl, using an electric mixer, beat butter until creamy. Add olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice and zest and blend well.

~ In a separate bowl, mix together flour, baking powder, and salt; then add to the butter mixture a little at a time, beating after each addition. Add ½ cup of the almonds and mix well. Turn out dough onto a floured board and shape into two 12- inch long rolls. Cover with plastic wrap and refrigerate until firm.

~ Line a baking sheet with aluminum foil and brush with olive oil. Cut rolls of dough into ¼- inch slices and arrange cookies 2- inches apart on baking sheet. Bake until golden brown, about 15 minutes.

~ While still warm, dip each cookie in the warm honey mixture and roll in the remaining almonds. Cool on wire racks.

~ Makes about 2 dozen cookies.

Judy Zeidler's International Deli Cookbook- Great Recipes From the Broadway Deli p. 208 Chronicle books, San Francisco, CA 1994 ISBN 0-8118-0297-3 (pb) Recipe by: Judy Zeidler's International Deli Cookbook p. 208 Posted to JEWISH-FOOD digest by boxersrock@... (Sheryl Donner) on Aug 29, 1998, converted by MM_Buster v2.0l.

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