Very almondy. Shaped and baked like biscotti, these will be soft and chewy if baked less, and crisper if baked longer.
1 c (2 sticks) unsalted butter, room temperature
1 c granulated sugar
3 c all purpose flower
1 tbs baking powder
1/2 tsp sale
2 oz. almond extract
3 tbs heavy cream
1 beater egg
Swedish pearl sugar or cake decorating sprinkles
1. Preheat oven to 350
2. combine butter and granulated sugar in large bowl. Using a mixer at medium high speed, beat until light. Add flour, baking powder and salt. Beat well. Add almond extract and heavy cream. Mix well.
3. Turn dough out and work into ball. Cut into 4 portions and shape each into a ball. Flatten each ball into a 4 inch circle. Refrigerate 10 min.
4. Place dough rounds on baking sheet. Brush tops with beater egg. Sprinkle pear sugar on top.
t. Bake 20 min. Remove from oven. Decrease oven temp to 300F.
5. Cut each round into 10 slices, then cut each slice in half except the short end. Return to oven and bake 10 min. for crispy cookies or 10 min. for chewier cookies. Makes about 70 cookies.