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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 1 cup sugar
- 1/4 cup hyssop, anise hyssop florets removed from stem
- 1 extra large egg
- 12 tablespoons unsalted butter, in 12 pieces
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 3 ounces almonds, lightly toasted and coarsely chopped
Method
- Combine sugar and florets in a food processor and pulse till blended.
- Add egg and process about 1 minute.
- Add butter and vanilla and process about 1 minute.
- Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
- Add almonds and just mix - do not over process.
- Turn dough onto a lightly floured surface and gather into a ball.
- Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 11/2 to 2-inches in diameter.
- Chill for 1 hour or till firm.
- Preheat oven to 350°F.
- Slice dough less than 1/4-inch thick.
- Place at least 1/2-inch apart on ungreased baking sheet.
- Bake about 12 minutes or till edges are golden brown.
