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Viennese Cookies


    1/2 c  Almonds
1 1/2 c  Unbleached flour
1/2 ts Baking powder
1/8 c  Molasses
1/3 c  Maple syrup
1/4 ts Nutmeg
1 c  Butter
1 ea Egg
1 ea Lemon rind, grated
1 ea Preserves


  Using a coffee grinder or a food processor, grind the almonds until they are fine and powdery.  Combine flour and baking powder with ground almonds. Add molasses, maple syrup and nutmeg. Cut in butter.  Work all ingredients together until crumbly.  In another bowl, beat egg with lemon rind; add to dough and stir until evenly moist. Remove half of the dough, and spread it into a lightly oiled 9-inch square pan. Roll other half of dough into ball. Refrigerate both for one hour. Spread preserves in even layer over dough in pan.  Using a floured surface and a floured rolling pin, roll out the ball of dough. Cut into 1/2-inch wide strips. Place half of the strips vertically and half of the strips horizontally over preserves in dough-lined pan, leaving 1/2-inch between strips. Bake at 350 degrees for    30 minutes. Makes 16 squares