Hungarian Recipes Almond Cookies (By Weight) by janiebakes

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Hungarian Recipes Almond Cookies (By Weight)
Submitted by janiebakes on September 27, 2006 at 12:38 pm

DESCRIPTION
Hungarian recipes- Almond Cookies (by weight)

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
My mother made these every year at Christmas time. That was the only time of year we had them though. They should be cut in small shapes, delicate little bits for the cookie trays.

Those of you who weigh all your ingredients are in luck.

Take equal amounts by weight of
butter
sugar
flour
ground almonds (almond meal/almond flour)

You will also need some sour cream and vanilla sugar

Cream the butter and sugar, add the flour and ground almonds. Add just enough sour cream to bind them into a dough. Usually 1 or 2 tablespoons is all it takes. Roll out to 1/4 of an inch thickness and cut into strips or use very small cookie cutters and cut out shapes. A crescent moon was traditional in our house. Place on a parchment lined cookie sheet and bake at 325 degrees. When done, the cookies will appear light in color. I'm guessing it takes about 10 minutes. Next time I make a batch I'll check and list the time here.
Take the cookies out of the oven and drop them into a bowl full of vanilla powdered sugar. Take out of the sugar and cool on racks. Layer between sheets of waxed paper and store airtight when cool. If you are serving these a couple of days after baking, they may need to be sprinkled with more vanilla sugar.

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