3 cups unsalted butter, room temperature 3cups sugar 4 eggs 4teaspoons vanilla extract 4teaspoons almond extract 8cups all-purpose flour, plus some for dusting 4 teaspoons baking powder 1teaspoon salt 2 cup ground almonds 1cup slivered almonds
Directions
Preheat oven to 375 degrees F. In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes.
Method Cream butter and sugar Mix egg then mix flour and almond powder Roll it in forms of smooth dough Roll into a sausage shape about 30cm/12inches long Rest in the chiller for 1Ž2 an hour. Make balls. Bake @ 160C for 20 minutes
TIPS · Use only the freshest ingredients. · Large eggs are the standard eggs used. ·Try not to use substitute fats. If the recipe calls for butter, use butter. · Make sure you measure your ingredients properly. · Keep the dough chilled in between baking batches of cookies. · Cool your cookie sheets by running tepid water over the back of them.
CHOCOLATE GANACHE
Ingredients Fresh cream 1 cup Chocolate 1 cup
method Bring the cream to a boil, then remove from the heat at once and pour over a bowl of chopped chocolate.Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth. For best results, let it cool overnight at room temperature.Chocolate ganache can be poured as a coating, chilled and made into truffles, whipped into a delightfully light frosting or filling or just mixed into white frosting or whipped cream for instant chocolate flavor.
TIPS Proper consistency, do not add too much cream .Dont add the cream before the chocolate boils , it should be steamy but not boiling .After adding the chocolate keep stearing until smooth.If ganache is too warm let it cool slightly before pouring it onto a cake.
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