Note: I am experimenting with a gluten free version of this cookie, (but it uses ghee and 1 egg yolk). If you are interested in a trial run recipe, I'd be happy to forward it. Please leave me a comment or send me an email. 23 Dec 2008
2 cups confectioners sugar
1 1/2 cup ground blanched almonds
1 egg white
2 tbs water
2 cups flour
2 tsp baking powder
1/2 cup granulated sugar
1 cup butter
1 beaten egg
1 egg yolk
Grind the almonds in a food processor or blender until very fine. Pulse in the confectioners sugar. Have the egg white and water ready to pour in.
Sift together the flour, baking powder, and sugar. Cut in the butter until the mixture is pebbly. Add the egg and form into a ball. Roll out two-thirds of the dough and lay into a 9x13-inch pan.
Now add the egg and water to the almond mixture and process until it is a thick paste. Add a few drops of water if it is too thick. Now spread it evenly on the dough.Roll out the remaining dough and cut to make a lattice pattern. With a pastry brush, brush only the lattice with the egg yolk and water. Bake for 30 to 40 minutes at 350 degrees. Cool completely and slice into bars. Recipe makes 24 bars.