Sprinkle yeast on milk, add a pinch of salt and let proof for 10 minutes
In a mixer bowl, put
Mix well and then add the yeast and 5 whole eggs
When all is blended, start adding
Keep mixing for 8-10 minutes on mixer.
4 cups chopped dried fruits and nuts of your choice – I like:
Crust:
In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend. Add the butter and pulse 5-6 times. Add the yolk, extract and 1-2 tbsps water to form a dough. Wrap in plastic and refrigerate 15-20 minutes. Continue reading
Almond Paste:
In a food processor, put
Pulse a few times to blend, then add
Click image to watch video.
1-3/4 cups flour
2 tsps baking powder
1/8 tsp salt
1/2 cup softened butter
1 cup sugar
1 egg
1/2 tsp almond extract
milk
1/2 cup slivered or sliced almonds
Stir dry ingredients together. Cream butter and sugar and then add the egg and extract. Add the dry ingredients. Divide the dough into 4 pieces and roll each piece into a log approximately 12″ long. Place on a parchment lined sheet. Pat each log down until it is about 3″ wide. Brush with some milk and top with some almonds. Press the nuts down into the dough.
Bake at 325 degrees for 12 -15 minutes.
Remove cookies and let cool completely.
When cool, mix 1 cup confectioners sugar, 1/8 tsp almond extract and about 3-4 tbsps milk to make a drizzly icing. Drizzle over logs. Let set completely and then cut into strips at a diagonal.
Store in airtight container at room temp for about 3 days or freeze, well sealed, for up to 3 months.
Click image to watch video.
1 cup flour
1/2 cup softened butter
2 tbsps water
Cut the butter into the flour using a pastry blender or a fork. Add the water and using a fork, mix until it forms a dough. Remove, cut in half. Put each half onto an ungreased cookie sheet and flatten with your until it is approximately 12″ x 3″
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs
In a saucepan, heat the butter and the water to boiling. Remove from heat, stir in almond extract and then add the flour. Using a wooden spoon, quickly blend the mixture. Put it back on the stove and keep stirring for about 30 seconds or until it comes into a ball and does not leave a film in the pan. Remove. Add eggs one at a time using a mixture until well blended.
Spread one half mixture on top of each bottom. Bake at 350 degrees for about an hour until crisp and brown.
Glaze:
Mix 1-1/2 cups confectioners sugar with a 1/2 tsp almond extract. Add about 1-2 tbsps milk. Blend well. If too thick, add drops of milk until it is of drizzling consistency.
Drizzle glaze over cakes and top with slivered almonds.
Ooma's Cookie Jar 