JAM FILLED NUT COOKIES 1/4 cup blanched almonds 1/2 cup filberts, skins removed 1/4 cup white sugar 4 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar raspberry or strawberry jam
Blanch the almonds for 1-2 minutes in simmering water; drain and place on a cookie sheet. Toast for 10 minutes at 350°F degrees. Toast the filberts (do not brown). Allow to cool slightly, then rub off the skins with a clean towel. In a food processor, grind filberts and almonds with sugar, by pulsing several times until fine. Using a pastry bag or cookie shooter with a round tube, pipe cookies (in 1-inch mounds) onto a greased silicone baking or cookie sheet that has been greased and dusted lightly with flour. Alternatively, drop by tablespoonfuls. Bake at 300°F for 10-15 minutes or until the top has a light crust but is still soft. Allow to cool for several minutes, then use a spatula to remove from baking sheet. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
