Three Way Almond Dough

3 Way Almond Dough

2 eggs
3/4 cup sugar
1/2 cup oil
1/4 cup orange juice
2 tsp. baking powder
3 cups flour
1 tsp. Almond exract
1/2 c slivered almonds (optional)
additional sugar for dipping

Preheat oven to 375°F.

Using a food processor (or mix by hand) with the Steel Blade: Process eggs with sugar, oil and juice until blended.Add baking powder, flour. Process just until mixed, using on/off pulses. Do not over-process. THE DOUGH WILL BECOME TOUGH.

Here is where you can go several different ways:

1) You can roll the dough out flat on a floured surface and, using a cookie cutter, cut out shapes and place them on a parchment lined cookie sheet. Bake a 350 degrees for about 9 minutes. Keep an eye on these, so they don’t burn.

2) You can roll the dough in to a log shape and cut 1/4 inch slices from it. Place those on a cookie sheet. Continue to bake as described above. After the 9 minutes are up, reduce the heat to 250 degress and continue cooking until cookies are brittle, up to 45 more minutes.

3) You can roll the dough as described above but lower the slices into a simmering pot of water, essentially making a sweet dumpling. They will bob to the top and continue to cook for about 5 minutes.

Strain them out into a serving bowl, or onto single serving plates. Top with organic applesauce, or stewed fruit and if you are feeling extra decadent, crème fraiche or whipped cream. Sprinkle with a pinch of freshly grated nutmeg.

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