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Italian Muscatels

chef.jackson's picture
Ingredients
  Butter 1⁄2 Teaspoon
  Blanched almonds 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Grated orange peel 2 Tablespoon, dried
  Sifted all purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground allspice 1 1⁄2 Teaspoon
  Muscadelle 1⁄2 Cup (8 tbs)
  Colored sugar 1 Tablespoon
Directions

Melt 1/2 teaspoon butter in skillet; add almonds and brown over low heat.
Cool.
Chop.
Cream 1/2 cup butter; gradually beat in sugar; add orange peel and almonds.
Sift flour with baking powder and spices; add alternately with wine to butter mixture.
Chill for 1 hour.
Turn out on sugared board; pat or roll gently to 1/3-inch thickness.
Cut with 1 1/2 -inch scalloped cookie cutter, put on greased cookie sheets.
Bake in preheated mod- erate oven (350°F.) for 12 to 15 minutes.
While hot, frost and sprinkle with colored sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Ingredient: 
Almond
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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