Melt-in-your-mouth texture and delicate almond flavour make these piped cookies a holiday treat.
Courtesy of Jennifer Low.
ingredients
directions
Line two baking sheets with parchment paper.
In bowl, sift together cornstarch, icing sugar and all-purpose flour. Stir in ground almonds and salt. Set aside.
In separate bowl, using either electric handheld or stand mixer, beat butter and vanilla until fluffy. Gradually beat in flour mixture. Switch to wooden spoon when mixture is too stiff for mixer. Blend well.
Scrape into pastry bag or tube fitted with large star tip.
Pipe 1-inch (2.5-cm) high, 1 1/2-inch (4-cm) diameter rosettes on lined baking sheets 2 inches (5 cm) apart.
Make 20 rosettes. Place candied fruit on top. Chill rosettes (on sheets) at least 30 minutes.
To bake, preheat oven to 350 F (180 C). Bake cookies on middle racks of oven 10 to 12 minutes, until bottom edges are golden. Cool cookies completely on sheets. Makes 20 Almond Swirls. Store in sealed container up to 2 days.