These cookies (biscuits in England) are in preparation for a party in a few days. We made them as a test, and sent them to school with Madame. Apparently they were a hit - the recipe was demanded. If I didn't post it, she would be held hostage until I did. Since I want to see her again, I figured I had better do it!
Ingredients
1/2 lb unsalted butter at room temperature
pinch of salt
4 oz confectioners sugar
6 oz AP flour
4 oz almonds toasted and ground into flour
1T fresh rosemary, minced fine
Method
Cream the butter/salt/sugar together until it is light and creamy. Add the flour, almond flour and the rosemary. Mix until it just comes together. Refrigerate for 30 minutes.
Heat oven to 350F
Roll dough out into about 1/8in to 1/4 in thickness. Cut into 1in rounds.
Bake on a lined cookie sheet for 7 minutes, turn the temp down to 325 and bake until brown (another 7 mins or so). Rotate the pan when you change the temp.
Allow to cool on a wire rack.
Ingredients
1/2 lb unsalted butter at room temperature
pinch of salt
4 oz confectioners sugar
6 oz AP flour
4 oz almonds toasted and ground into flour
1T fresh rosemary, minced fine
Method
Cream the butter/salt/sugar together until it is light and creamy. Add the flour, almond flour and the rosemary. Mix until it just comes together. Refrigerate for 30 minutes.
Heat oven to 350F
Roll dough out into about 1/8in to 1/4 in thickness. Cut into 1in rounds.
Bake on a lined cookie sheet for 7 minutes, turn the temp down to 325 and bake until brown (another 7 mins or so). Rotate the pan when you change the temp.
Allow to cool on a wire rack.
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