3 ounces Unsalted butter
6 ounces Granulated sugar
7 ounces Almonds, chopped
4 fluid ounces Blackberry purée
1 2/3 ounces Cake flour
Yield: 21 ounces
1. Make a stencil by cutting a 10 x 1/2-inch (25 x 1.2-centimeter) rectangular hole out of a rigid piece of thin cardboard or plastic.
2. Cream the butter until lump free. Add the sugar and incorporate well. Add the almonds and the blackberry purée. Mix well then add the cake flour.
3. Place the stencil on a silicone baking mat. Spread the cookie dough the same thickness as the stencil.
4. Bake at 400°F (205°C) until the cookies are firm and lightly brown, approximately 6 minutes.
5. As soon as the cookies are removed from the oven, wrap the strips of warm dough around an oiled tube or French style rolling pin. Once cooled, slide the cookie from the form. Store the cookies tightly sealed in a plastic container.
6. Yield: 1 lb. 5 oz.
Yield: 21 ounces
6 ounces Granulated sugar
7 ounces Almonds, chopped
4 fluid ounces Blackberry purée
1 2/3 ounces Cake flour
Yield: 21 ounces
1. Make a stencil by cutting a 10 x 1/2-inch (25 x 1.2-centimeter) rectangular hole out of a rigid piece of thin cardboard or plastic.
2. Cream the butter until lump free. Add the sugar and incorporate well. Add the almonds and the blackberry purée. Mix well then add the cake flour.
3. Place the stencil on a silicone baking mat. Spread the cookie dough the same thickness as the stencil.
4. Bake at 400°F (205°C) until the cookies are firm and lightly brown, approximately 6 minutes.
5. As soon as the cookies are removed from the oven, wrap the strips of warm dough around an oiled tube or French style rolling pin. Once cooled, slide the cookie from the form. Store the cookies tightly sealed in a plastic container.
6. Yield: 1 lb. 5 oz.
Yield: 21 ounces
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