Every year I make a batch of these almond cookies to celebrate the arrival of the Chinese/Vietnamese new year, and every year they disappear in record time. I keep making bigger batches, hoping I’ll have some left over, but that hasn’t worked yet.
The name of this cookie, alternately spelled as mandelbrod, translates to “almond bread” in German and Yiddish. It is a crisp, dry cookie, good for dunking into coffee or tea, and makes a nice breakfast biscuit.
Tuiles, or “tiles,” so named because of their resemblance to roof tiles, are a classic cookie of France. These lacy, orange-scented tuiles are tempting on their own, but also good with custard or ice cream.
Print Nutmeg Spritz 1 cup (2 sticks) unsalted butter, at room temperature 2/3 cup sugar 3 egg yolks 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup ground almonds 2 1/4 cups all-purpose flour 1 to 3 tablespoons milk, if needed Preheat oven to 350 degrees F. Place ungreased nonstick cookie sheets in the refrigerator […]
Almond crescents are a traditional holiday favorite in much of Europe, but these cookies taste good anytime of year. For an extra special touch, dip them in chocolate.