Mandelmakronen (Almond Macaroons)
Ingredients;
2 cups unpeeled almonds
1-2/3 cups powdered sugar
5 egg whites
90 round baking wafers (these crisp, flat wafers are widely used in European baking and are available in specialty food stores in the U.S.)
Preparation;
Preheat oven to 275° F. Place almonds in a bowl and cover with boiling water. Let stand for about 3 minutes. Remove skins. Place the almonds in a blender and grind to a semi-coarse consistency. Add sugar and blend again. Beat egg whites and combine with almond-sugar mixture.
Place baking wafers on a cookie sheet. Using a wet teaspoon, put a small amount of mixture onto each wafer. Place in the oven for 25-30 minutes until the mixture has become crisp and dry. Do not let the cookies brown. Remove and let cookies cool on a rack.
About 90 cookies
Ischl Tartlets
Ingredients;
2-3/4 cups flour
1/2 tsp. baking powder
1 cup butter
3 oz. cream cheese
1 cup sugar
1 egg
1/2 cup ground almonds
1 tablespoon. grated lemon rind
12 oz. raspberry jam
Confectioner's sugar
Preparation;
Sift together flour and baking powder onto wax paper, set aside. Beat together butter, cream cheese, sugar and egg until light and fluffy. Add flour, almonds and lemon rind to butter mixture. Shape dough into a ball, wrap in wax paper and chill several hours.
Roll out half the dough at a time to 1/8" thickness (the dough will be very stiff at first). Cut out 3" rounds and place on ungreased cookie sheet. Cut out the centers of half the rounds. Flour cutters well so they don't stick.
Preheat oven to 350° F. Bake for 8 minutes or until the edges are a light gold. Allow cookies to cool on sheets one minute before removing to racks. When quite cool, spread the bottoms (cookies without the center cut-out) with a thin layer of jam. Press on cut-out tops. Fill a small, hand-held sieve with Confectioner's sugar and tap lightly over cookies. After sprinkling with Confectioner's sugar, place extra dab of jam in center. about 20 cookies
Rahm-Ringel (Cream Rings)
Ingredients;
1/2 pound butter
1 pound sugar
1 pound flour
1/2 lemon, juiced
4 tablespoons sweet cream
1/2 pound almonds, coarsely chopped
3 egg whites
Preparation;
Cream together the butter, half of the sugar and flour. Chill the mixture for an hour or more.
Preheat oven to 350° F. Roll out the dough to about 1/4 inch thick. Using a cookie cutter, cut out rings and transfer onto a cookie sheet. Stir together the remaining sugar, egg whites and lemon juice. Brush each ring with the mixture and sprinkle with the chopped almonds.
Bake until cookies are a pale golden color around the edges.
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