Tuesday, November 23, 2010
Cookie Recipe #325 - Italian Crumb Cookie
Today's cookie comes from Italy; it begins as a heap of buttery crumbs laid out in a pan, baked, cooled, allowed to sit for a day, then broke into numerous pieces and served with slices of fruit. It would be good with ice cream, also.
Ingredients: 1 cup almonds, ground, 2 2/3 cups all-purpose flour, 1 cup granulated sugar, pinch of salt, 1 teaspoon grated lemon peel, 1 cup plus 2 tablespoons firm butter, cut into pieces, 2 tablespoons lemon juice, 1 tablespoon brandy or water.
Instructions: Preheat oven to 350 degrees; grease a 9x13-inch pan or 12-inch pizza pan. In a mixing bowl, stir together almonds, flour, sugar, salt, and lemon peel. With a pastry blender or 2 knives (or clean fingers), cut in butter until mixture resembles coarse crumbs. Sprinkle with lemon juice and brandy (or water) and mix lightly with a fork until blended. Mixture should be crumbly.
Spread mixture in prepared pan; do not press into pan. Bake in preheated 350 degree oven for 50-60 minutes or until browned. Let cool completely in pan on a wire rack.
When cookie is cooled, wrap well in plastic wrap(either in or out of pan) and let stand for at least a day. To serve, break into chunks. Store airtight.
Makes 2-3 dozen pieces.
"Sunset Cookies", Lane Publishing Co., Menlo Park, CA, 1985.