3/4 lb Unsalted butter; at room
-temperature
; (3 sticks)
1 Cup; plus 2 tablespoons
; granulated sugar
6 lg Egg yolks
1 ts Pure vanilla extract
3 Cups; plus 2 tablespoons
; bleaches,
; all-purpose flour
3/4 ts Salt
1/2 lb Almond slices
Cream the butter and sugar in the bowl of an electric mixer fitted
with a paddle, on medium speed. Scrape down the bowl as necessary.
Cream the mixture until it is smooth and fluffy. Add the egg yolks
one at a time, mixing between each addition. Scrape down the sides of
the bowl. Beat for 1 minute and add the vanilla. Add the flour and
salt to the butter mixture and beat on low speed until it is fully
incorporated. Increase the speed to medium and mix until the batter
is thick and creamy, about 2 minutes. Scrape down the sides of the
bowl and the paddle. Generously dust a large sheet of parchment or
waxed paper with the remaining 2 tablespoons of flour. Spoon the
dough down the center of the paper, fold the paper tightly over the
dough, and roll into a cylinder about 3 inches in diameter and 12 to
14 inches long. Refrigerate for 8 hours.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment or waxed paper. Remove the dough
from the refrigerator and peel away the paper. Using a sharp knife,
cut the dough crosswise into 1/2-inch thick slices. Place them 2
inches apart on a baking sheet. Generously sprinkle the top of each
cookie with almonds, lightly pressing them into the dough. Bake until
lightly golden, about 20 minutes.
Remove from the oven and let cool completely in the pan.
Yield: 2 1/2 dozen cookies
To serve: Place a couple of scoops of ice cream in each cold martini
glass. Place each glass on a small plate. Place a couple of cookies
on the plate. Garnish with a slice of fresh lemon and a couple sprigs
of lavender.
Yields
1 servings