Almond Crisps With Amaretto-Glazed Almonds Recipe

Ingredients


GLAZED ALMONDS

1 1/2 tsp unsalted butter
3/4 cup slivered almonds
1 1/2 tbsp amaretto liquor

DOUGH

1 cup flour, all-purpose
1 pinch salt
1/2 cup unsalted butter, room temp.
1/2 cup sugar
1 small egg, room temperature
2 tsp amaretto liquor
1 sugar
1 powdered sugar, optional


Directions

For almonds: Melt butter in heavy small skillet over medium heat. Add
almonds and amaretto and stir until almonds are golden brown, about 5
minutes. Cool on paper towels.

For dough: Preheat oven to 350-degrees. Lightly grease 2 large
baking sheets. Sift 1 cup flour with salt into small bowl. Using
electric mixer, cream butter with 1/2 cup sugar in large bowl until
light and fluffy. Blend in egg and amaretto. Add flour and mix until
dough binds. (Dough will be sticky.)

Divide dough into 30 pieces. Roll each between palms into balls,
dusting hands with flour if necessary. Set on baking sheets, spacing
2 inches apart.

Fill small bowl with water. Mound sugar on plate. Dip bottom of
2-1/2" round glass into water and then into sugar. Press glass down
onto 1 dough ball, flattening into 2-1/2- to 3-inch round. Repeat
with remaining dough. Sprinkle rounds lightly with sugar.

Gently press several glazed almond slivers into each round in flower
pattern. Bake until edges of cookies are golden brown, 8 to 10
minutes. Cool on rack. Just before serving, dust cookies with
powdered sugar if desired.

Source: Bon Appetit magazine, date unknown. Typed just for you by
Karen Mintzias


Servings: 30 servings

 

 

Almond Crisps With Amaretto-Glazed Almonds Recipe brought to you by Recipe Ideas


Categories: Alcohol; Appetizer; Beverages; Cookie; Nut


The History of Recipes

It is possible to trace the history of meal recipes back into ancient history, in fact as far as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.

In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful.

As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times were skilled in the use of many spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida.

Moving our culinary historical trip onwards, there were a couple of books which were published in the fourteenth century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is popular today, but rather recipes for the types of meals on the menus of the rich people of that time.

In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including coriander, parsley, and basil. These new herbs and spices led to an outbreak in recipe manuscripts, many of which still exist in private libraries.

When we get to the 1900s, cookery publications were greatly in demand mostly as a result of higher levels of literacy, more leisure time and being a little richer.

The arrival of TV brings us TV chefs and the demand for the accompanying recipe books.

Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on this web site.

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