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
Food historians have proved the existance of recipes back into the far past, in truth as far as the ancient Egyptians, and possibly even further than that. However, in the main part, these old cook books were just very simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in ancient 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 having made people feel blissful. During the time of the Roman Empire a man called Apicius created a number of scripts which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient chefs were skilled in the use of many spices and herbs, including some that we all recognise like basil, mint and parsley. As our culinary historical trip moves on a few more years we have two interesting cookery books dating from the 14th Century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that is served today, but rather accounts of the types of food on the menus of the rich. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new herbs and spices created an eruption in recipe publications, the majority of which are now in private cookery archives. By the arrival of the 20th century, cooking publications were increasing in popularity mostly due to higher levels of literacy, people having more spare time and having more money. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Almond Crisps With Amaretto Glazed Almonds recipe.
