Name: Twice-Baked Almond Cookies
Yield: Makes about 6 dozen
Ingredients: 2 1/2 cups all purpose flour; Pinch of salt; 1 1/4 cups sugar; 3 large eggs; 2 tablespoons honey; 1 tablespoon orange flower water*; 2 1/4 cups whole almonds (about 12 ounces); *Orange flower water is a flavoring extract sold at liquor stores and in the liquor or specialty foods section of some supermarkets.

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Twice-Baked Almond CookiesGeorges Vernon and Margaret Skinner

Croquants d'Amandes

Recipe information

Yield
Makes about 6 dozen

Ingredients

2 1/2 cups all purpose flour

Pinch of salt

1 1/4 cups sugar

3 large eggs

2 tablespoons honey

1 tablespoon orange flower water*

2 1/4 cups whole almonds (about 12 ounces)

*Orange flower water is a flavoring extract sold at liquor stores and in the liquor or specialty foods section of some supermarkets.

Preparation

Step 1
Position rack in center of oven and preheat to 425°F. Butter and flour 13 x 9 x 2-inch metal baking pan. Sift flour and salt into medium bowl. Whisk sugar, eggs, honey and orange flower water in large bowl to blend well. Gradually add flour mixture, stirring just until blended. Stir in almonds. Spoon batter into prepared pan. Using back of spoon, spread batter evenly to smooth top.
Step 2
Bake until dough puffs and is pale golden, about 20 minutes. Cool 5 minutes. Turn pastry out onto rack; cool completely. Maintain oven temperature. Cut pastry crosswise into 1/2-inch-wide strips. Cut each strip diagonally into 3 pieces. Arrange cookies, cut side down, on 2 baking sheets. Bake until cookies are golden, about 14 minutes. Transfer cookies to racks; cool. (Can be prepared 5 days ahead. Store airtight at room temperature.)

TagsDessert Cookie French European Almond Nut Make Ahead Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes