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Mexican
Almond Cookies
From Frida's Fiestas, Recipes and Reminiscences of
Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle
I N
G R E D I E N T S
2
cups all-purpose flour
1 1/2 cups cornmeal
2 1/4 cups sugar
1 1/3 cups blanched almonds, toasted and ground
14 ounces butter, softened
6 egg yolks
50 blanched almonds or raisins (some for optional topping)
Optional Topping
French Meringue (recipe below)
I N S T
R U C T I O N S
Preheat oven to 350°F.
Sift the flour and cornmeal onto the counter or into
a bowl. Make a well in the center and add the sugar, ground
almonds, butter and egg yolks. Knead all the ingredients together
to form a dough. Shape bits of dough into little balls and place
on buttered baking sheets.
Press an almond or raisin in the center of each ball and bake in
preheated oven for 15 to 20 minutes until golden. Let cool then if
you wish to use the meringue, top each cookie with a dollop of
meringue and an almond or raisin.
French Meringue
4 egg whites
3/4 cup confectioner's sugar, sifted
Beat the egg whites until stiff and gradually fold in the confectioner's
sugar.
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Frida's Fiestas, Recipes and Reminiscences of
Life with Frida Kahlo
Available through our book partners at Amazon. See our short review
(right side of page). |
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More About The Book
Frida's Fiestas, Recipes and Reminiscences of
Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle
If you are
interested in an authentic look at the food traditions in Mexico then this
is a must-read for you.
The book was co-authored by Guadalupe Rivera, the daughter of the famous
painter Diego Rivera. Guadalupe went to live with her father after he
married Frida Kahlo.
The recipes are presented in tandem with magnificent photographs by Ignacio
Urquiza and stories woven around these historically famous family members.
The book includes over 100 traditional Mexican recipes and full-colored
photographs throughout the book to illustrate the beauty of the food, the
people and the era.
We particularly loved seeing how these foods are presented in the beautiful
Mexican pottery bowls,
plates and
cazuelas.
lead-free handmade mexican
cazuela
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Almond Drops -
Recipe uses almond paste, butter, sugar, cream cheese, flour
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cracker crust topped with a cheesecake mixture and topped with a prepared
cherry pie filling.
Almond
Cranberry Streusel Muffins
- Cranberries
and almond paste are mixed into a buttermilk muffin batter. Muffins are
topped with an almond paste, sugar, butter and flour streusel topping.
Double Chocolate Almond Macaroons -
Macaroons with almond paste and chocolate chunks. |
