1/2 cup (4-oz) almond paste lightly packed
1 cup butter
1/2 cup sugar
1 egg white
2 cup flour
1/2 tsp cinnamon
3 cup powdered sugar sifted
5 tbsp to 6 tb milk
1 tsp almond extract
Directions
Food coloring
Place almond paste in food processor with metal blade in place:
process until finely chopped. Add butter and sugar; process until
thoroughly mixed. Add egg white; process until smooth. Add flour and
cinnamon; process until dough forms a ball. Remove from processor;
wrap in plastic and chill 1/2 hour or until firm.
Roll dough on lightly floured work surface, approximately 1/4 inch
thick. Cut into desired shapes. TRansfer to a lightly greased baking
sheet; bake at 325 degrees, 10-12 minutes, until lightly browned.
Removed cookies to a rack to cool. Mix together powdered sugar, milk
and almond extract. Divide glaze into separate bowls and tint each
bowl as desired with food coloring. Spread cookies with glaze and
allow to dry and harden before serving.
Servings: 6 servings
Almond Paste Sugar Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Nut
The History of Recipes
Academics have proved the existance of recipes back into antiquity, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During the time of the Roman Empire a man called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something we still use today. Aspicius also recounts how the Roman cooks made use of many different spices and herbs, including some that we all recognise such as bay, mint and dill. In the fifteenth century, the Crusaders brought back many foods and spices from Arab cooking, including spices such as rosemary and coriander. These new foods and tastes led to an outbreak in recipe manuscripts, most of which are kept safe in private collections. Over the following few hundred years, the powerful families of Europe competed to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections could command a high salary. However, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Almond Paste Sugar Cookies recipe.
