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Bread And Butter Cookies

Holidaycooking's picture
Ingredients
  Vanilla bean 1⁄2
  Softened butter 180 Gram (3/4 Cup, Generous Amount)
  Sugar 200 Gram (1 Cup)
  Salt 1 Pinch
  Ground cinnamon 1⁄2 Teaspoon
  Egg yolk 1
  Ground almonds 200 Gram (3 2/3 Cup)
  Semi-sweet chocolate 4 Ounce, grated (110 Gram)
  Flour 250 Gram (Use About 2 Cup)
For the icing
  Egg yolks 3
  Powdered sugar 75 Gram (2/3 Cup)
  Lemon juice 1 Teaspoon
  Chopped pistachios 1 Tablespoon (For Sprinkling On Cookies)
Directions

Cut open the vanilla bean and scrape out the pith with the tip of a knife.
On work surface, cream butter, sugar, seasonings, and egg yolk to form a creamy mixture.
Combine the almonds and chocolate with the flour and quickly mix with the butter mixture.
Divide the dough into 2 equal-sized pieces and roll into two cylinders each about 12 inches (30 cm) long.
Place on a surface sprinkled with flour and press to flatten slightly.
Allow to firm up in the refrigerator 2-3 hours (or overnight).
Preheat the oven to 375°F. (190°C).
Cut each bar into 45 slices.
Place on an unbuffered baking sheet, leaving plenty of room in between (they spread quite a bit in baking), and bake on the center shelf of the oven until crisp and brown, about 10-12 minutes.
Beat the egg yolk with the powdered sugar and lemon juice until very light and spread the mixture over the cookies, on the underside (which looks more like a slice of bread).
Sprinkle with chopped pistachios.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Ingredient: 
Butter
Cook Time: 
15 Minutes

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