Almond Flakes Normandy
|Butter||2⁄3 Cup (10.67 tbs)|
|Sifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Toasted blanched almonds||1⁄2 Cup (8 tbs) (Grated Or Finely Chopped)|
|Confectioner's sugar||3⁄4 Cup (12 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Egg yolk||1 , beaten|
Cut butter into flour until particles are the size of rice kernels.
Blend in almonds, confectioners' sugar, and salt.
Beat the egg white and extract until frothy; add to flour sugar mixture, mixing until a soft dough is formed.
Shape dough into a ball; knead lightly with fingertips until mixture holds together.
Chill dough thoroughly.
Roll a third of dough at a time 1/8 inch thick between sheets of waxed paper.
Cut with a 2-inch round cutter.
Transfer to ungreased cookie sheets; brush tops with egg yolk and sprinkle each with 1/4 tea spoon sugar.
Bake at 300F for 18 to 20 minutes.