Bob wrote:
> I just got some end-of-the-season peaches, and I want to make a
> peach tart. But rather than using the conventional pate sucree
> recipe for the tart shell, I want to make an almond-cookie crust.
> Problem is, I don't have a I like for almond cookies. The cookie I
> have in mind is something like a sugar cookie, but with a
> pronounced almond flavor. Does anybody have a recipe which might
> fit that description? (I *could* experiment and just add almond
> extract to a sugar-cookie recipe, but I thought I'd ask here
> first.)
>
> Bob
>
>
Vanilla Cookies

l cup blanched and finely ground almonds

l stick unsalted butter

1/4 cup confectioner's sugar

1 1/2 cups flour

1 raw egg yolk (to hold dough together for the crust, not necessary
for the cookies)

1/2 tsp Vanilla Extract, more or less as desired

1/2 tsp Almond Extract, more or less as desired

For the cookies, Viennese Crescents, I use neither of the extracts,
but dip the finished cookies in Vanilla sugar.

I have used the dough as in the recipe above to make miniature shells
for fruit tarts. I did not roll it out, but pressed small amounts
into the forms.