2 cups cornstarch
½ C almond flour
1 cup sugar
2 egg
1/2 tsp salt
1 1/2 sticks of unsalted butter (that equals 12 Tbps)
1 tsp vanilla
1 tsp almond extract
Preheat oven to 375° F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter. Knead well. Let stand ten to fifteen minutes. Shape into balls in the palm of your hand and drop them onto a parchment lined cookie sheet. Bake for approximately 12 minutes. Be very gentle with them when you remove to a cooling rack - the lack of gluten seems to make them prone to crumbling.
½ C almond flour
1 cup sugar
2 egg
1/2 tsp salt
1 1/2 sticks of unsalted butter (that equals 12 Tbps)
1 tsp vanilla
1 tsp almond extract
Preheat oven to 375° F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter. Knead well. Let stand ten to fifteen minutes. Shape into balls in the palm of your hand and drop them onto a parchment lined cookie sheet. Bake for approximately 12 minutes. Be very gentle with them when you remove to a cooling rack - the lack of gluten seems to make them prone to crumbling.
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