Makes at least 2 dozen
3 ½ cups whole blanched almonds
1 ¼ cups sugar
2 large eggs
1 tablespoon cold water
1 teaspoon almond extract
2 cups sliced almonds
Confectioners sugar for dusting
Preheat oven to 350F
Line several bake sheets with parchment paper and set aside.
In a food processor, grind the almonds with the sugar to a powder. Add the eggs, water and extract and pulse until a ball of dough forms.
On a lightly floured board, roll whole walnut size balls into 4 inch length ropes and form a U or S shape. Sprinkle them with some of the sliced almonds and place them on the parchment paper.
Bake for about 25 minutes or until the cookies are firm to the touch. Let cool slightly on the parchment paper then transfer with a spatula to a wire cooling rack.
When completely cool, cover the cookies with a dusting of Confectioners sugar.
This recipe is featured on Season 0 - Recipes without show numbers.
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