ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Spanish Almond Cookies

In Spain, these are called perrunillas. Don't even think about adding them to a school lunch box. These are adult cookies. Serve them with a glass of wine in the late afternoon or after dinner. The olive oil makes them just crisp enough, but no "oily" flavor is tasted, thanks to the fragrant scents of cinnamon and lemon.

3 cups flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 1/4 cups sugar
1 cup lightly flavored olive oil
1 tablespoon grated lemon peel
1/8 teaspoon aniseed, crushed (optional)
1 egg yolk, beaten with a few drops water
Sugar
1/4 cup almond halves

Preheat oven to 350 degrees. Sift together the flour, baking soda, cinnamon and salt. Combine eggs and sugar, beat in the olive oil, then add lemon peel and aniseed. Stir in the dry ingredients until well-mixed, making a soft dough. Chill the dough 30 minutes.

Roll dough into 1 1/4-inch balls or ovoids and flatten them slightly to a thickness of 3/4 inch. Place on an ungreased baking sheet.

Brush the tops of the cookies with beaten egg yolk, sprinkle with sugar and press an almond half in the center of each.

Bake until cookies are lightly golden, about 15 minutes. Makes about 40 cookies.

-- Janet Mendel

Thursday, August 10, 2000



bottom navigation bar Terms of Use  Privacy Policy