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Snappy Almond Squares


1/2 cup Packed dark brown sugar
1/4 cup Light butter
1 tablespoon Cold water
1 cup All-purpose flour; plus 2 tablespoons
2 tablespoon Cornstarch
1/2 tsp Ground cinnamon
1/8 tsp Salt
1/4 cup Sliced almonds

Preheat oven to 375 degrees. Beat sugar and butter at medium speed of a mixer until well-blended(about 5 minutes). Add water and beat well. Combine the flour, cornstarch, cinnamon and salt. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk; wrap in plastic wrap. Freeze 30 minutes. Remove plastic wrap. Roll to a 1/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter. Place the cookies on a baking sheet; top with almonds. Bake at 375 degrees for 8 minutes or until cookies are crisp and edges are browned. Cool 30 seconds on pan. Remove from pan; cool over wire racks.

Yield: 4 dozens cookies




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.