Submitted by Alexandra Daley-Clark
Makes 10 dozen
2 cups of Kate’s Butter, Sea Salted
14 oz of Almond Paste
2 cups sifted confectioner’s sugar
1 tsp almond extract
4 room temperature egg yolks, from our backyard hens. Slightly beaten.
5 cups of sifted King Arthur flour
Sliced almonds (about a cup)
Dark melting chocolate (12 oz bag of Ghirardelli melting wafers)
Heat oven to 350.
Grate the almond paste on a cheese grater.
Cream together the grated almond paste, butter, almond extract and confectioner’s sugar until smooth.
Add egg yolks gradually.
Slowly add in the flour, dough will be very thick and firm.
Roll dough (or use a cookie press) into 1/2 thick ropes, approx. 3″ long.
Bake for 13 minutes on parchment paper until bottoms are nicely browned. Cool on wire racks.
When cool, dip ends into melted chocolate and sprinkle with crushed, sliced almonds.