Jacquy Pfeiffers Alsatian Christmas Stars
Ingredients -
1 C. Blanched Sliced Almonds
2 C. Cake Flour
2 tsp. Cinnamon
t. Salt
1 C + 2 T. Unsalted Butter
1 C. Sugar
1 Egg
Glaze
1 Egg
pinch Salt
3 T. Sugar
Method -
To Make the Dough: Place the almonds, flour, cinnamon and salt in a food processor and blend until the nuts are finely ground. Set aside. In an electric mixer with the paddle attachment beat the butter and sugar until well blended (about 2 min.). Scrape down the side of the bowl and beat in the egg. At low speed add the dry ingredients a third at a time and mix just until blended. Scrape the dough out onto a work surface and shape it into two disks, wrap each in plastic and refrigerate at least 2 hours (or up to 3 days).
Roll and Cut the Cookies: Position two racks near the center of your oven, preheat to 300 degrees F. Lightly grease two heavy duty aluminum baking sheets. Lightly flour a work surface. Remove one of the disks of dough, it should be firm. Roll it out with a rolling pin to a thickness of 1/8 inch. Use a 3 inch Star Shaped Cookie Cutter to cut out as many cookies as possible from the dough.
Carefully transfer the cookies to one of the prepared baking sheets, space them one inch apart. Repeat with the other disc of dough, gather the scraps together and form into another disk, refrigerate until firm and repeat.
Glaze and Bake the Cookies: In a small bowl wisk together the egg and salt until blended. Using a pastry brush top the cookies with the glaze.
Bake the cookies, two sheets at a time for 17- 22 minutes or until they are set and the bottoms are evenly golden brown. Cool the cookies on the baking sheets on wire racks for 5 minutes then transfer to the wire racks and cool completely.
Recipe courtesy of -
Chef Jacquey Pfeiffer - The French Pastry School
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