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Almond Demasiado Cookies

Demasiado means "too much" in Spanish. These are called Almond Demasiado Cookies because there's almost too much almond flavoring in them -- marzipan, almond extract, salted almonds and blanched almonds. These are crunchy and delicious, and they're even better the day after you make them.

1 1/2 sticks unsalted butter
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup loosely packed brown sugar
1/4 cup granulated sugar
7-ounce package almond paste or marzipan, grated
1 large egg, plus 1 large egg yolk
1 tablespoon pure almond extract
1 cup (6-ounce can) salted almonds, coarsely chopped
1 cup blanched slivered almonds

Melt butter over low heat and set aside to cool slightly.

Place oven racks at top and lower middle positions and preheat oven to 325 degrees. Stir together the flour, baking soda and salt; set aside.

Beat together the butter, brown sugar and granulated sugar until thoroughly blended. Beat in the grated marzipan, and then the egg, egg yolk and almond extract. Add dry ingredients -- not the almonds -- and, on lowest mixer speed, beat until just combined. Fold in the chopped and slivered almonds.

Place large scoops of dough (about 2 tablespoons per scoop) onto parchment-covered cookie sheets, doing no more than 8 scoops per cookie sheet. Place one cookie sheet on each oven rack. Bake for 6 to 8 minutes, then reverse cookie sheets so that the bottom one is now on the top rack and vice versa. Bake another 6 to 8 minutes, or until cookies are just barely golden and slightly puffed.

Remove cookies from heat and allow them to cool on the cookie sheets for about 10 minutes before removing to a wire rack to cool completely. Makes about 2 dozen 3-inch cookies.

Sunday, February 11, 2001



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