July 14 |
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Giulio Raimondo
Mazarino's Birthday |
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Mazarins |
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Cookie Ingredients |
Filling Ingredients |
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4 TB butter
2 TB confectioner's sugar 2 egg yolks 3 cups flour 1/2 cup ground almonds butter for greasing baking pans |
raspberry jam
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Instructions |
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1. Cream butter and confectioner's sugar. Beat
in egg yolks one at a time. 2. Blend in flour and ground almonds to make a stiff dough. 3. Rollout dough to a rectangle 10"x 6". Cut four 4"x12" strips. Place on a buttered cookie sheet and bake for about 12 - 15 minutes or until light brown. Remove from oven. 4. Beat egg whites. Fold in sugar, chocolate, and almonds. Spoon into a saucepan. Cook over low heat until mixture begins to bubble. 5. Remove from heat and spread over raspberry layer on cookies. 6. Return cookies to oven and bake for 20 minutes until topping is firm and glossy. Remove from oven and cut into 2"x4"strips |
© 2011 Gordon Nary and Tyler Stokes