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Makes about 50 cookies
• 1 cup plus 2 tablespoons unsalted butter
• 1¼ cups all-purpose flour
• 1 cup confectioner’s sugar
• 2 cups semolina flour
• 2 eggs beaten
• 1 teaspoon vanilla extract
• 1 egg white, lightly beaten
• 1/4 cup blanched or slivered almonds
To make clarified butter, melt the butter in a saucepan over low heat. Skim off the froth and then pour into a mixing bowl, leaving the white milk solids in the pan. Set aside until cool.
Sift the flour and confectioner’s sugar into a bowl, add the semolina and a pinch of salt, and mix thoroughly.
When the butter is cool but still liquid, stir in the eggs and vanilla. Then add the dry ingredients, mixing to a firm dough. Knead well, then cover the bowl with plastic wrap and leave for 1 hour.
Line two cookie sheets with parchment or a silicone baking mat. Preheat oven to 350 degrees.
Knead the dough again until smooth and pliable. Take 3 teaspoons of dough and shape into a smooth ball, then shape remaining dough into balls of the same size. Place on cookie sheets 1 inch apart (they do not spread). Brush the tops with egg white and press an almond on top of each cookie, which will also help flatten the cookie. Bake for 20 minutes or until lightly golden in color. Cool on cookies sheets.
Recipe from THE WORLD IN YOUR TEACUP
by Lisa Boalt Richardson
Harvest House; January 2010; Hardcover/$24.99
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