Frankfurter Brenten Recipe - Cooking Index
Frankfurter Brenten Recipe - Cooking Index
| 1 3/4 cups | 346g / 12oz | Powdered sugar |
| 1 cup | 237ml | Almond paste |
| 11 tablespoons | 165ml | All-purpose flour - divided |
| 3 teaspoons | 15ml | Rose water or water |
| 1 | Egg white |
Combine powdered sugar, almond paste, 1/3 cup plus 2 tablespoons flour, rose water, and the egg white in a large bowl. Knead gently until dry ingredients are moistened.
Turn the dough out onto a lightly floured surface. Knead until smooth (about 6 minutes); add enough of remaining flour, 2 teaspoons at a time, to prevent dough from sticking to hands. Roll dough to 1/8-inch thickness on a lightly floured surface. Using a petite cookie mold with 1-1/4-inch-square imprints, press mold firmly into dough to imprint.
Remove the mold; cut the cookie squares apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper). Cover with a towel, and let stand at room temperature in a cool, dry place for 24 hours to dry.
Bake cookies at 275F for 12 minutes. Let cool on wire racks.
Yield: 7-1/2 dozen (serving size: 1 cookie).
Source:
Cooking Light, Nov/Dec 1994, page 164
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