Posted by bakinghistory on June 1, 2007
These cookies have a soft, crumbly texture because they are made with hard boiled egg yolks. Cardamom, rose water and almonds provide their delicate yet complex flavor.
From the original recipe by Florence Kreisler Greenbaum
In “The International Jewish Cookbook” 1919–USA
6 hard boiled egg yolks
1/2 lb (230 g) sugar
1/2 lb (230 g) butter
grated zest of 1 lemon
2 tbsp (30 ml) brandy
1 tsp (2 g) ground cardamom
2 tsp (10 ml) rose water
1 lb (454 g) all-purpose, unbleached flour (or as needed)
1 oz (30 g) blanched almonds (raw)
1 oz (30 g) Demerara sugar
Cream the butter and set aside.
Place the sugar, yolks, cardamom, rose water, lemon zest and brandy in a food processor and blend until it all forms a smooth paste. Add the creamed butter and process until well blended. Add the flour, starting with 1/2 lb, pulse for a few seconds, then add as much flour as needed to have a soft, smooth dough that can be rolled.
Wrap the dough in wax paper and refrigerate at least 1 hour or overnight. Roll on a slightly floured surface (1/8 in-3mm thick) and cut with cookie shapes.
Preheat the oven to 350 F (180 C).
Beat the egg, brush the top of the cookies with the beaten egg, sprinkle with sugar and ground almonds and bake for abut 10 minutes (or until lightly golden). Cool on racks.
The dough is soft and a little tricky to roll and cut.
Alternatively, the dough can be formed into little balls, flattened and then garnished. Or it can be formed into a log, wrapped in wax paper, refrigerated or frozen and then thinly sliced, garnished, and baked.
This entry was posted on June 1, 2007 at 7:57 pm and is filed under Cookies, Bars, & Biscotti, Jewish Cooking, Spices. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.