1/4 lb Unsalted butter or
-margarine; room temperature
1/4 c Olive oil; (plus more for
-baking sheet)
1/4 c Sugar
1 Egg
1/2 ts Ground cinnamon
1/2 c Fresh orange juice
Grated zest of 2 oranges
2 1/4 c Unbleached all-purpose
-flour; (plus more for
-board)
1 1/2 ts Baking powder
1 pn Salt
2 c Finely ground almonds;
-lightly toasted
1 tb Water; heated with:
1/2 c Honey
~ Preheat the oven to 375 degrees F.
~ In a large bowl, using an electric mixer, beat butter until creamy. Add
olive oil and sugar and beat until fluffy. Add egg, cinnamon, orange juice
and zest and blend well.
~ In a separate bowl, mix together flour, baking powder, and salt; then add
to the butter mixture a little at a time, beating after each addition. Add
1/2 cup of the almonds and mix well. Turn out dough onto a floured board
and shape into two 12- inch long rolls. Cover with plastic wrap and
refrigerate until firm.
~ Line a baking sheet with aluminum foil and brush with olive oil. Cut
rolls of dough into 1/4- inch slices and arrange cookies 2- inches apart on
baking sheet. Bake until golden brown, about 15 minutes.
~ While still warm, dip each cookie in the warm honey mixture and roll in
the remaining almonds. Cool on wire racks.
~ Makes about 2 dozen cookies.
Judy Zeidler’s International Deli Cookbook- Great Recipes From the Broadway
Deli p. 208 Chronicle books, San Francisco, CA 1994 ISBN 0-8118-0297-3 (pb)
Yields
24 Servings
