Granadinas, the perfect Christmas cookie!
I first began baking these almond cookies the week before Christmas and every time I run out, I bake another batch. The recipe is from Penelope Casas' "The Foods and Wines of Spain." As the cookbook author says, she has been known to eat them by the dozen.
These cookies are delicious and quite easy to make:
1 cup flour
3/4 cup ground almonds
1/2 cup sugar
1/4 teaspoon cinnimon
1/4 pound or 1/2 cup lard or vegetable shortening
1 egg beaten
Mix the dry ingredients and then cut in the shortening and egg. I used a pastry cutter and finished by hand. I used an ice cream scoop to size the cookies half round, then pressed them down in the centre with my thumb.
Bake at 300F for 30 minutes until golden. Dust with powdered sugar. I forgot this last step which is optional in my books. Enjoy!
Happy baking! Ski