Vannilla Strip Cookies
This recipe calls for egg whites and powdered sugar to be made in to an icing type mixture.
I would like to convert the cookie mixture to using Almond Paste instead of grinding Almond etc.
Bakeries use the Almond mixture paste but I can find no recipe for such Vanilla Strip procedures.
Please help. These are the world's best cookie.
1 lb unblanched almonds ground into fine meal
4 egg whites
1 lb powdered sugar
1/4 t salt
1 1/2 t vanilla
Beat egg whites until they form a peak but are not dry.
Gradually add the sugar and salt. Beat until stiff. Divide mixture
in 2/3 and 1/3. Fold the ground nuts and vanilla into the 2/3
portion. The 1/3 portion becomes the icing mixture.
Roll out nutty mixture about 1/4-1/2 inch thick on pastry cloth
sprinkled with powdered sugar. Alternatively place waxed paper
on a surface and put the nutty mixture on the waxed paper.
Place a second sheet of waxed paper on top of the mixture and
roll out. Spread the 1/3 portion on top of rolled mixture. This
will form an icing for the cookies. Cut into 1"x 2 1/2" strips, let
rest for about 5 min, and bake on lightly greased cookie sheets
at 275 for 20 minutes. Cool on racks and store in covered tin
with a half an apple. Makes about 50 strips.
I would like to convert the cookie mixture to using Almond Paste instead of grinding Almond etc.
Bakeries use the Almond mixture paste but I can find no recipe for such Vanilla Strip procedures.
Please help. These are the world's best cookie.
1 lb unblanched almonds ground into fine meal
4 egg whites
1 lb powdered sugar
1/4 t salt
1 1/2 t vanilla
Beat egg whites until they form a peak but are not dry.
Gradually add the sugar and salt. Beat until stiff. Divide mixture
in 2/3 and 1/3. Fold the ground nuts and vanilla into the 2/3
portion. The 1/3 portion becomes the icing mixture.
Roll out nutty mixture about 1/4-1/2 inch thick on pastry cloth
sprinkled with powdered sugar. Alternatively place waxed paper
on a surface and put the nutty mixture on the waxed paper.
Place a second sheet of waxed paper on top of the mixture and
roll out. Spread the 1/3 portion on top of rolled mixture. This
will form an icing for the cookies. Cut into 1"x 2 1/2" strips, let
rest for about 5 min, and bake on lightly greased cookie sheets
at 275 for 20 minutes. Cool on racks and store in covered tin
with a half an apple. Makes about 50 strips.
