Ingredients
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1 cup butter or 1 cup margarine, softened
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1 egg
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1 teaspoon vanilla
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2 1/2 cups all-purpose flour
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1 teaspoon almond extract
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2 cups confectioners' sugar
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1 1/2-2 tablespoons milk
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2 -3 drops food coloring
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1 (1 ounce) envelope premelted chocolate
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1/4 cup chopped pistachio nuts or 1/4 cup walnuts
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1 1/2 cups confectioners' sugar
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1 teaspoon vanilla
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1/3 cup blanched almond, finely chopped
Instructions
- BASIC COOKIE DOUGH.
- Cream butter and sugar.
- Beat in egg and vanilla.
- Add flour slowly and mix well.
- FINNISH ALMOND BRITTLE.
- Add almond extract to 1/2 cookie dough.
- Cover and chill for at least 2 hours.
- Heat oven to 375.
- Roll dough 1/4 inch on lightly-floured cloth-coverd board.
- Cut into strips 2 1/2 by 3/4 inch.
- Bake on ungreased baking sheet 10-12 minutes, until very light brown.
- Cool.
- For frosting, blend confectioners sugar, vanilla, milk, food color.
- Frost cookies.
- Sprinkle with almonds.
- ITALIAN SPUMONI BARS.
- Divide 1/2 cookie dough into 3 parts.
- Part 1- mix in premelted chocolate.
- Part 2- mix in pistachio nuts and green food color.
- Part 3- mix in rum flavoring and red food color.
- shape each part into rectangle, 8 by 3 inches.
- Layer rectangles, placing green dough in center.
- Press together.
- Wrap and chill at least 2 hours.
- Heat oven to 375.
- Cut dough crosswise into 1/8 inch slices.
- bake on ungreased backing sheet 5-7 minutes, until no imprint remains when touched lightly.