Be the first to Almond sugar cookies begin with puff pastry. These are ridiculously easy to make, so do let the kids help. Plan ahead to refrigerate the cookies for 30 minutes before baking.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1 sheet frozen puff pastry from a 17.3-ounce box, thawed
- 1/4 cup crystallized sugar
- 1/4 cup fine-chopped slivered almonds
- 1 egg yolk
- 1 Tablespoon water
- 2 Tablespoons confectioners' sugar, for dusting
Preparation:
On a lightly floured surface, roll puff pastry into a 12-by-12-inch rectangle. Line a baking sheet with parchment paper.
In a small bowl, mix sugar and almonds. In another bowl, combine egg yolk and water. Brush egg mixture over puff pastry. Sprinkle half the sugar mixture evenly over pastry, then turn pastry over and brush second side with egg mixture. Sprinkle remaining sugar mixture over this side of pastry. Cut into 1/2-inch-wide strips that are about 12 inches long. Take each strip and gently twist from both ends about 4 times.
Place twisted sticks on prepared baking sheets as straight as possible and 1-1/2 inches apart. Refrigerate 30 minutes. If some come untwisted, twist them again. Preheat oven to 350 degrees F. Bake 20 minutes or until puffed and golden. Transfer to a wire rack to cool. Dust the cookies with confectioners' sugar.
Yield: about 24 cookies
Per cookie: 78 calories, 56 percent calories from fat, 1 gram protein, 8 grams carbohydrates, 28 gram total fiber, 5 grams total fat, .68 gram Saturated fat, 9 milligrams cholesterol, 26 milligrams sodium.
Recipe Source: Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani (Ten Speed Press)
Reprinted with permission.
In a small bowl, mix sugar and almonds. In another bowl, combine egg yolk and water. Brush egg mixture over puff pastry. Sprinkle half the sugar mixture evenly over pastry, then turn pastry over and brush second side with egg mixture. Sprinkle remaining sugar mixture over this side of pastry. Cut into 1/2-inch-wide strips that are about 12 inches long. Take each strip and gently twist from both ends about 4 times.
Place twisted sticks on prepared baking sheets as straight as possible and 1-1/2 inches apart. Refrigerate 30 minutes. If some come untwisted, twist them again. Preheat oven to 350 degrees F. Bake 20 minutes or until puffed and golden. Transfer to a wire rack to cool. Dust the cookies with confectioners' sugar.
Yield: about 24 cookies
Per cookie: 78 calories, 56 percent calories from fat, 1 gram protein, 8 grams carbohydrates, 28 gram total fiber, 5 grams total fat, .68 gram Saturated fat, 9 milligrams cholesterol, 26 milligrams sodium.
Recipe Source: Terra: Cooking from the Heart of Napa Valley by Hiro Sone and Lissa Doumani (Ten Speed Press)
Reprinted with permission.
