Recipe by Saturn
Yield is a guess, it depends on what size of cutter you use. **This is a work in progress. I am still playing with the quantities and such.**
Top Review by PanNan
I'd like to give this a better review, but I had trouble with the dough. Despite adding more flour, it never got firm enough to roll out. It was like a thick quick bread batter. I decided to go ahead a make them like drop cookies, but they came out more like cake drops, and tasted pretty dry, and not sweet at all. The eggwhite was just absorbed into the soft batter, and didn't make the shiny coating on top as expected. The filling adding some moisture and sweetness. I used blackberry and strawberry preserves as well as marshmallow creme. Maybe I messed these up by adding more flour, but without it, the texture was like cake batter. Sorry these didn't work for me.
- 3 cups flour
- 3 teaspoons baking powder
- 4 eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup butter, melted
- 1 cup milk
- 1⁄2 cup blanched almond, halved
- marmalade, any kind
- jam, any kind
- marshmallow cream
- chocolate, melted
Directions See How It's Made
- Sift flour with baking powder into a bowl; make a well in the middle of it.
- In another bowl, beat egg yolks with sugar and vanilla, then pour into the well in the flour. Add the melted butter. Slowly incorporate the dry into the wet.
- Knead mixture into soft dough, slowly adding the milk as you knead.
- Let dough rest for 10 minutes.
- Separate dough into 4 parts (for ease of handling) and roll each out a 1/4" thick; cut into rounds, and place carefully on a buttered cookie sheet.
- Beat egg whites lightly, brush over cookies; press 1/2 an almond into the center 1/2 of the cookies.
- Bake in preheated 300°F oven for about 15 minutes.
- Remove from oven and cool.
- Spoon some marmalade (or other filling) onto the plain half of the cookies and then top them with the ones that have the almonds.