Ingredients
12 cup butter
12 cup slivered almonds
2 cups flour
14 cup sugar
2 egg whites
3 teaspoons rose water
1 teaspoon baking powder
3 teaspoons ouzo
1 dash vanilla extract
powdered sugar, as needed
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasteurized egg white powder — safe meringue, royal icing
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasteurized egg white powder — safe meringue, royal icing
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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preheat oven to 350f (330f for convection ovens). beat/whip one stick of butter in an electric mixer until fluffy. while the butter is being whipped in the mixer, dry roast a generous half cup of slivered almonds in a pan until they come fragrant. remove from heat. place the toasted almond slivers into a food processor and process until they are nearly a flour. (stop just before you reach flour consistency as the heat will cause the oils in the almond 'flour' to coalesce, which you want to avoid. a course flour is the proper point at which to to stop blending.) place almond flour in a bowl. add 1/4 cup sugar to whipped butter and continue to mix. add remaining ingredients: 2 egg whites (or 4 tsps of dry egg white + 1/4 cup water) , 1 tsp baking powder, 3 tsp ouzo, 3 tsp rose water, dash of vanila extract, 2 cups flour, and almond 'flour. '. the result should be just thick enough to handle with your hands after dashing a large spoonful of the mixture with a little flour. form into a rough ball and flatten just slightly. (if the consistency isn't right, go back and add a little flour or water to the cookie dough if necessary to achieve desired consistency.) repeat with each cookie, adding cookies to oiled/buttered cookie sheet. the mixture should make about 12 medium to large sized cookies. bake for 15 mins or until the cookies begin forming a slightly golden exterior. after removing from oven, sprinkle with a little (okay, a lot of) powdered sugar.