Boil cream, syrup, and
sugar together. Stir in butter and let mixture cool until
lukewarm. Sift in dry ingredients and knead the dough
to mix thoroughly. Chill overnight. Roll dough out to
be as thin as possible and cut into diamond shapes. Lay
on a greased baking sheet. Place half a blanched almond
on each cookie. For a shiny finish, brush cookies with
egg white. Bake at 350º F for 5 minutes.
Excerted from December, 1999, Viking Magazine "Velkommen
til Bords." Recipe from TINE Norske Meierier,
the Norwegian dairy cooperative. Recipe is translated
and converted from metric to U.S. measurements.
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