|
Italian Almond Cookies II
Excellent but dough is so sticky that it's better to mix in stand mixer and pipe out using a pastry bag into the sliced almonds. Use a Silpat matt or teflon matt to bake on. Cookies just slip off when done. I find the ones from the Italian bakery in Toronto seem to have a lot more flour so will add more next time. Did add a bit of almond oil also.
32 users found this review helpful
|
Reviewed On:
Jul. 20, 2005
|