Using a variety of suggestions from the comments, I experimented with this recipe and got creative. I used half lard, half butter and tripled the almond extract. Using a cookie press (keep the dough and pans cool!) with a flower attachment, I was able to whip them out quickly. Then I added a sliced almond for each flower 'petal' and finished with a gentle wash of egg mixed with a couple drops of almond extract. This makes for thin, crispy cookies... so I had to cut the bake time in half and still had a few that were slightly overdone. Overall, it made for a gorgeous presentation but was really labor intensive. If you want to try this, I suggest at least one or two helpers with a gentle touch to put the almond slices in the pressed cookies.
Date Posted: Apr. 27, 2009
Cooking Level: Expert
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