1 c Unsalted Butter
2/3 c Sugar
1 lg Egg Yolk
1 ts Vanilla
2 c Flour
1/4 ts Salt
1 1/3 c Blanched Almonds — finely
Chopped
Chocolate Dip—–
9 oz Semisweet Chocolate Chips —
(1 1/2 cups)
4 1/2 tb Butter
1 1/2 tb Hot Water
Cream the butter and sugar until light and fluffy. Add the yolk and
vanilla, then flour, salt and finely chopped almonds, mixing well. Shape
the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls and
refrigerate until firm, about 2 hours.
Preheat oven to 350 and line baking sheets with parchment paper.
With a sharp knife, cut the dough into 1/4-inch thick slices. Place 1 to 2
inches apart on baking sheets and bake 8-10 minutes, just until lightly
browned. Cool.
In the top of a double boiler, melt the chocolate and butter for the
topping. Add the hot water and stir until smooth. Dip an edge of each
cookie into the chocolate and cool. Makes 8 dozen.
Yields
96 Servings