CROQUEMBOUCHE
Ingredients
Serves 8
1 x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
SALTED CARAMEL PASTRY CREAM:
¾ cup (175 ml) granulated sugar, divided
¼ cup (60 ml) water
2 cups (500 ml) whole milk
¼ cup (60 ml) cornstarch
6 large egg yolks
2 tbsp (30 ml) butter
1 tsp (5 ml) vanilla
¼ tsp (1 ml) fleur de sel or sea salt
CARAMEL SAUCE/ SPUN SUGAR GARNISH:
⅔ cup (150 ml) water
2 cups (500 ml) granulated sugar
2 tbsp (30 ml) corn syrup
one 4 x 8-in (10 x 20 cm) Styrofoam cone
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe. Once puffs have cooled, make a small incision in bottom of each.
- Prepare the SALTED CARAMEL PASTRY CREAM: In a medium-sized, heavybottomed saucepan, combine ½ cup (125 ml) sugar and the water. Over mediumlow heat, cook until caramelized and deep amber in colour, 8 to 10 minutes.
- Meanwhile, heat milk in separate saucepan or in microwave until hot, but not boiling.
- Remove saucepan with sugar syrup from heat and whisk in milk in a slow, steady stream. Return saucepan to low heat and stir until smooth. Remove and set aside.
- Meanwhile, in a medium-sized bowl, whisk together cornstarch and ¼ cup (60 ml) sugar. Whisk in egg yolks. Continue whisking while adding prepared hot caramel mixture in a thin, steady stream.
- Transfer mixture back to saucepan and heat, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine meshed sieve into a clean bowl and stir in butter, vanilla and salt. Cover with plastic wrap, pressing wrap directly onto surface, and refrigerate until needed.
- Fill a pastry bag fitted with a small round tip (Wilton 71) with Salted Caramel Pastry Cream. Insert tip into each puff and fill with cream. Set puff aside on a large cookie sheet as they are filled.
- Wrap Styrofoam cone with parchment paper and place pointedside up on sheet of parchment paper.
- To make a CARAMEL SAUCE: Combine ⅔ cup (150 ml) water, sugar and corn syrup in a heavy-bottomed medium-sized saucepan and boil over medium-high heat until amber in colour. Do not mix. Remove from heat and place saucepan in larger bowl of hot water to keep from hardening too fast. Dip side of each puff into caramel and stick puffs together in a pyramid around prepared cone.
- To make SPUN SUGAR GARNISH: Cut looped ends of a wire whisk with a wire cutter or use 2 forks held facing each other and dip ends into caramel sauce. Wave caramel back and forth over a parchment-lined box, allowing strands to fall in long, thin threads over sides. Take strands and wrap over Croquembouche.
Drink Pairings
CHOCOLATE GANACHE HEART CAKES WITH RASPBERRY CREAM
Ingredients
Serves 4 to 6 small heart shaped cakes
RASPBERRY COULIS:
1 cup (250 ml) frozen or fresh raspberries
1 tbsp (15 ml) granulated sugar
½ tbsp (7 ml) framboise or orange liqueur
HEART CAKES AND RASPBERRY GANACHE:
1 box Chocolate Devil’s Food Cake
½ cup (125 ml) brewed, hot coffee
3 tbsp (45 ml) granulated sugar
2 tbsp (30 ml) rum or brandy
1 cup (250 ml) whipping cream, divided
2 tbsp (30 ml) raspberry preserves
½ lb (250 g) bittersweet chocolate, finely chopped
ICING SUGAR GLAZE:
⅔ cup (150 ml) icing sugar
1½ tbsp (22 ml) homogenized milk
red food colouring
Instructions
- For RASPBERRY COULIS: In a saucepan, cook berries, sugar and liqueur over low heat and simmer for about 5 minutes. Using an immersion blender, purée berry mixture. Strain through a fine-mesh strainer. Set aside, covered, at room temperature for up to a day or refrigerate until ready to use.
- Preheat oven to 350 F (180 C).
- Prepare cake mix following manufacturer’s instructions. Pour into a parchment paper-lined 10 x 15-in (25 x 38 cm) jelly roll pan. Bake for 20 minutes or until set. Cool on a rack. Can be made the day before and refrigerated.
- In a bowl, mix together hot coffee, sugar and rum or brandy, until sugar has dissolved. Set aside.
- Cut chilled Devil’s Food Cake with a 3 or 4-in (8 or 10 cm) heart-shaped cookie cutter. Depending on size of your cutter this will make 4 to 6 two-layer cakes. Brush each layer lightly with coffee liqueur syrup.
- Whip ½ cup (125 ml) cream with an electric mixer until soft peaks form. Add raspberry preserves and continue whipping until stiff peaks form. Fill a pastry bag, fitted with a ¾-in (2 cm) round pastry tip.
- Pipe raspberry cream over half the heart-shaped cakes. Top each with a layer of cake, pressingly down lightly to sandwich. Cover with plastic wrap and refrigerate while ganache is being made.
- To make GANACHE: In a heavy-bottomed saucepan, heat remaining ½ cup (125 ml) cream over medium-low heat until simmering. Remove from heat and add chopped chocolate, swirling saucepan to make sure all chocolate is covered by cream. Let sit a couple minutes, then gently whisk until smooth.
- Pour about ½ cup (125 ml) of hot ganache into a shallow bowl and refrigerate for 5 minutes or until slightly firm, but still spreadable. Leave remainder of ganache in pot to keep it pourable.
- With a small spatula, thinly spread refrigerated ganache over sides of cakes, filling the gap between the layers of cake, making them smooth. It is important to have a smooth surface, so there are no bumps when you pour ganache over cakes.
- Set cakes on a cooling rack over a parchment paper-lined pan to catch dripping chocolate. Slowly pour ganache over each cake, starting in middle and working outward. Be sure to check sides as you go. There will be a pool of ganache on parchment. Scrape that up and melt in saucepan to use again. If ganache gets too thick, return pot to stove and heat on very low heat for a few seconds.
- Allow cakes to set at room temperature, about 20 minutes.
- For ICING SUGAR GLAZE: Combine sugar and milk in a small bowl. Stir until smooth. If too thick, add a bit more milk. If too thin, add more icing sugar. Mixture should be slightly runny. Add a small drop of colouring, to achieve pink or red colour. Transfer glaze into a piping bag with small nozzle attachment and drizzle quickly across top of the Ganache Heart Cakes to form a design. Refrigerate until ready to serve.
- To serve, place ganache cake on serving plate and drizzle raspberry coulis on or around cake.
Drink Pairings
CHEWY CHOCOLATE PANFORTE
Ingredients
Serves 40 to 50 thin wedges
⅓ cup (75 ml) unsweetened, Dutch-processed cocoa, plus extra for coating pan and dusting surface
2½ cups (625 ml) coarsely chopped mixed nuts
1 cup (250 ml) coarsely chopped mixed dried fruit
¾ cup (175 ml) all-purpose flour
finely grated zest of 1 orange
1 tbsp (15 ml) ground cinnamon
2 tsp (10 ml) ground ginger
1 tsp (15 ml) fresh ground black pepper
3½ oz (100 g) bittersweet chocolate, chopped
1 cup (250 ml) granulated sugar
½ cup (125 ml) liquid honey
Instructions
- Preheat oven to 325 F (165 C). Line bottom of a 9-in (23 cm) springform pan with parchment paper and spray bottom and sides with cooking spray. Dust bottom and sides of pan with cocoa powder.
- In a large bowl, combine cocoa, nuts, dried fruit, flour, orange zest and seasonings. Gently toss to evenly coat.
- Melt chocolate in microwave until almost melted, stir until smooth. Set aside.
- In a saucepan, combine sugar and honey. Fit pan with a candy thermometer and heat over medium-high until sugar is melted and bubbling and temperature reads 240 F (115 C). Pour hot syrup over nut mixture along with melted chocolate. Stir together. When cool enough to handle, wet hands and knead to completely blend. Mixture will be shiny, sticky and stiff.
- Transfer to prepared pan. Firmly press mixture into the corners and pat out the top, completely smooth the surface. Bake in centre of oven for 30 to 35 minutes. Panforte should be firm, but still have a bit of give to it when pressed. Do not overbake, or it will be too hard to cut when cooled. Run a metal spatula around inside of pan to loosen. Remove sides of pan and cool completely. Remove bottom of pan and peel off parchment paper.
- Dust top of panforte with cocoa and cut into thin wedges or squares. Can be stored at room temperature for several weeks.
Drink Pairings
EGGNOG BUTTER CAKE BARS
Ingredients
Serves about 80 bars
COOKIE BASE:
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) cream of tartar
½ tsp (2 ml) baking soda
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
¾ cups (175 ml) granulated sugar
1 large egg
¼ cup (60 ml) eggnog or milk
EGGNOG TOPPING:
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) eggnog
1 vanilla bean, split in half, seeds scraped out
1 tbsp (15 ml) rum extract
¾ cup (175 ml) unsalted butter, at room temperature
1¼ cups (310 ml) granulated sugar, divided
¼ tsp (1 ml) salt
1 large egg
1¼ cups (310 ml) all-purpose flour, divided
1 ½ tsp (7 ml) ground cinnamon
½ tsp (2 ml) ground nutmeg
Instructions
- To make COOKIE BASE: Preheat oven to 350 F (180 C). Line a 9x13-inch (23 x 33 cm) baking pan with parchment paper and set aside. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Separately, cream together butter and sugar until pale and fluffy. Add egg and eggnog, mix until well incorporated. Add flour mixture and stir together until just combined. Dollop into prepared pan and spread evenly. Bake for 15 minutes before setting aside on a wire cooling rack.
- To make EGGNOG TOPPING: Whisk together corn syrup, eggnog, vanilla seeds and rum extract. Set aside.
- Cream together butter, 1 cup and 2 tbsp (280 ml) sugar and salt until pale and fluffy. Add egg and beat until well combined. Add a third of the flour and stir until just combined. Add half eggnog mixture and stir until just combined. Repeat adding flour and eggnog mixture until last of the flour has been incorporated. Dollop over cookie base and spread out evenly.
- In a bowl, whisk together remaining sugar, cinnamon and nutmeg. Sprinkle over entire surface of eggnog topping. Bake for 25 to 30 minutes. Eggnog topping should be lightly set and still jiggle under cinnamon crust. Cool completely at room temperature. Cut into 1-inch (2.5 cm) squares before serving. Eggnog bars will keep refrigerated for 1 week. Allow to come to room temperature before serving.
Drink Pairings
CHILLED RHUBARB SABAYON PARFAIT AND WHITE WINE COOKIES
Ingredients
Serves 4
WHITE WINE COOKIES:
½ tsp (2 ml) anise seed or Pernod liqueur
½ cup (125 ml) crisp white wine
1 tsp (5 ml) vanilla extract
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 pinch salt
½ cup (125 ml) granulated sugar, plus extra for garnish
⅓ cup (75 ml) sunflower or canola oil
RHUBARB SABAYON PARFAIT:
1 cup (250 ml) chopped rhubarb, fresh or frozen, thawed
⅓ cup + 1 tbsp (90 ml) granulated sugar
5 tbsp (75 ml) white wine, divided
5 egg yolks
¾ cup (175 ml) whipping cream
4 cups (1 L) fresh strawberries, trimmed and quartered
Instructions
- To make WHITE WINE COOKIES: Preheat oven to 350 F (180 C). Line 2 baking trays with parchment paper and set aside.
- Using a mortar and pestle, lightly crush anise seeds, if using, before adding to a small bowl along with wine and vanilla extract. Let steep for 5 minutes. Alternatively, stir together Pernod with wine and vanilla extract before setting aside.
- In a large bowl, whisk together flour, baking powder, salt and granulated sugar. Make a well in centre of flour mixture and strain in wine mixture, discarding anise seeds, if using, along with oil. Stir together with a wooden spoon until dough comes together. Turn out onto a work surface and knead a couple of times.
- Divide dough into walnut-sized pieces. Working with 1 piece at a time, roll into a 3 to 4-in (8 to 10 cm) rope. Pinch together ends to form a ring and transfer to baking sheet. Repeat with remaining dough. Sprinkle cookies with extra sugar and bake until bottoms are lightly golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool completely. Cookies may be stored in an airtight container for up to 4 days.
- To make RHUBARB SABAYON PARFAIT: Start by preparing an ice-water bath in a large bowl and set aside.
- In a small saucepan over medium heat, add rhubarb, sugar and 1 tbsp (15 ml) white wine. Stir until sugar dissolves before allowing to simmer, uncovered, until rhubarb is so tender it starts to fall apart, about 5 minutes. Transfer mixture to a blender and purée until smooth.
- In a large metal bowl set over a large saucepan of simmering water, combine yolks, remaining 4 tbsp (60 ml) white wine and rhubarb purée. Whisk constantly until mixture is very thick and warm and has expanded in volume, about 7 minutes. Place bowl in ice-water bath and let mixture cool completely.
- In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cooled rhubarb mixture. Cover with plastic wrap and refrigerate at least 20 minutes.
- To serve, layer strawberries and chilled Rhubarb Sabayon Parfait in serving bowls or martini glasses. Serve each with a couple of White Wine Cookies on the side.
Drink Pairings
FESTIVE FRUSTINGO BARS
Ingredients
Serves about 48 squares
1 cup (250 ml) golden seedless raisins
½ cup (125 ml) candied red cherries, coarsely chopped
½ cup (125 ml) candied ginger, coarsely chopped
1 cup (250 ml) chopped pecans, toasted
¾ cup (175 ml) blanched almonds, coarsely chopped
4 oz (125 g) finely chopped dark chocolate, about ¾ cup (175 ml)
2 tbsp (30 ml) golden corn syrup or liquid honey
2 tbsp (30 ml) fine dry bread crumbs
1 orange, zest only
½ tsp (2 ml) cinnamon
2 generous pinches freshly grated nutmeg
3 tbsp (45 ml) coconut oil
8 oz (250 g) dark chocolate, melted
Instructions
- Grease a 9 x 13-in (3.5 L) baking dish and line with parchment paper with ends overlapping edges. Preheat oven to 350 F (180 C).
- In a large bowl, combine raisins, candied cherries, ginger, nuts and chopped chocolate. Toss to mix. Drizzle with syrup or honey and gently toss to blend. Sprinkle with bread crumbs, orange zest, and seasonings. Gently toss to evenly distribute.
- Drizzle with oil and gently fold in. Transfer mixture to prepared baking pan. Firmly press mixture into even layer. Bake in centre of oven for 20 minutes.
- Remove and place pan on a rack and spread top with melted chocolate using a palate knife. Cool in pan on a rack. Then refrigerate for 3 hours or until cool and firm. Lift out of pan onto a cutting board and cut into approximately 48 squares with a serrated knife.
- Store in a tightly sealed container at room temperature for several days.
Drink Pairings
DESSERT FLATBREAD WITH LEMON-HONEY MASCARPONE CHEESE, BERRIES AND CHOCOLATE
Ingredients
Serves 4
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
3 tbsp (45 ml) granulated sugar
½ tsp (2 ml) salt
1 cup (250 ml) warm water, about 130 F (50 C)
olive oil, for brushing
2 cups (500 ml) mascarpone cheese
3 tbsp (45 ml) liquid honey
1 lemon, zest and juice
2 nectarines, pitted, cut into thick wedges and grilled
2 plums, pitted, cut into wedges and grilled
1 cup (250 ml) raspberries
1 cup (250 ml) blueberries
1 cup (250 ml) blackberries
½ cup (125 ml) chopped dark chocolate or chocolate chips
icing sugar and chopped mint leaves, for garnish
Instructions
- In a large mixing bowl add 2 cups (500 ml) flour, yeast, sugar, and salt. Gradually stir in warm water and 2 tbsp (30 ml) olive to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Add more flour if needed. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Brush barbecue grill with olive oil and preheat to 450 F (230 C).
- Roll or press dough into a 12- or 14-in (30 to 35 cm) circle. Or divide dough into 4 small flatbreads and roll out. Spray lightly or brush surface with vegetable oil spray or olive oil and allow dough to rest 10 minutes while barbecue preheats. Place flatbread on the grill, oiled-side down. Cover grill and bake 3 to 7 minutes or until grill marks appear on the underside and it turns golden brown and the top starts to bubble. Brush top of flatbread with olive oil and flip over. Grill until golden brown and dough is just firm, about another 2 minutes. Transfer to a baking sheet pan. Close barbecue.
- In a mixing bowl, combine mascarpone, honey, zest and juice. Spread over pizza and scatter with grilled fruit and berries. Top with chopped chocolate. Transfer sheet pan with flatbread back to the barbecue. Close cover and barbecue, just until chocolate is melted and fruit is warm, about 2 minutes. Dust with icing sugar and garnish with chopped mint before serving.
Drink Pairings
CHOCOLATE DRIZZLED CHOUX PUFFS WITH BLOOD ORANGE CUSTARD
Ingredients
Serves about 2 dozen pastries
BLOOD ORANGE CUSTARD:
¼ cup (50 ml) fine berry sugar
2 tbsp (30 ml) cornstarch
pinch of flaked sea salt
1 cup (250 ml) whole milk
2 large egg yolks
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) vanilla
¼ tsp (1 ml) blood orange flavouring
CHOCOLATE DRIZZLED CHOUX PUFFS:
½ cup (125 ml) water
⅓ cup (75 ml) unsalted butter, diced
2 tsp (10 ml) granulated sugar
generous pinch salt
½ cup + 3 tbsp (125 + 45 ml) all-purpose flour, spooned and leveled
2 large eggs and 1 large egg white, whisked together
2 oz (60 g) bittersweet dark chocolate, divided
½ cup (125 ml) fresh raspberries
½ cup (125 ml) mandarin orange slices
½ small navel orange, thinly sliced into rounds
1 Meyer lemon, thinly sliced into rounds
⅓ cup (75 ml) pomegranate seeds
tbsp (30 ml) finely chopped pistachios
Instructions
- To make BLOOD ORANGE CUSTARD: In a saucepan, whisk together sugar, cornstarch and salt. Separately, whisk milk and egg yolks, then whisk into sugar mixture and cook over medium heat, whisking steadily, until mixture reaches a simmer. Whisk in butter.
- Continue to cook, stirring until mixture reaches a gentle boil. Boil for 1 minute, stirring constantly, until mixture thickly coats a metal spoon. Remove from heat, stir in vanilla and orange flavouring. Strain mixture through a fine-meshed sieve into a bowl. Cover surface with plastic wrap and refrigerate for 2 hours or overnight.
- To make CHOCOLATE DRIZZLED CHOUX PUFFS: Preheat oven to 425 F (220 C). Line baking sheet with parchment paper and set aside. In a medium-sized saucepan, combine water, butter, sugar and salt and bring to a boil over medium heat. Remove from heat to blend in flour. Return to heat, continue stirring vigorously over medium heat until mixture begins to pull away from sides of pan and forms a ball. Dough should be shiny, glossy and firm enough for a spoon to stand upright when inserted.
- Transfer dough to mixer. Gently beat until cooled. On low speed, add half the whisked eggs, mixing fully before adding more. You may not need all the egg mixture. Dough should have a glossy sheen and be firm enough to pipe into small rounds. Spoon dough into piping bag fitted with a large tip. Pipe little rounds about the size of a tbsp (15 ml) spaced evenly apart onto prepared baking sheets.
- Bake in oven for 12 to 15 minutes. Dough should be nicely puffed. Do not open oven during baking or Puffs will fall. Reduce heat to 375 F (190 C), continue baking for 18 to 20 minutes, or until they can be easily removed from baking sheet. Poke each puff with a toothpick to release steam. Turn off oven and return Choux Puffs to oven to dry out as oven cools, about 1 hour. Can refrigerate for up to 3 days, or freeze for longer storage.
- When ready to serve, transfer custard to pastry bag fitted with an ⅛-in (.5 cm) round tip. Poke a small hole in the side of Choux Puff and pipe with Blood Orange Custard.
- When all Puffs are filled, heat chocolate in microwave until almost melted. Remove and stir. Drizzle over Choux Puffs.
- To serve, using a pastry brush, sweep a strip of melted chocolate down centre of each serving plate. As soon as it firms, arrange a few Choux Puffs along with fresh fruit and chopped pistachios.
Drink Pairings
EGGNOG BREAD PUDDING WITH CARAMEL SAUCE
Ingredients
Serves 9
CARAMEL SAUCE:
1 cup (250 ml) water
1 cup (250 ml) white sugar
1 cup (250 ml) whipping cream, divided
1 tsp (5 ml) kosher salt
¼ cup (60 ml) butter, cubed and chilled
SPICED WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) white sugar
1 pinch nutmeg
2 pinches cinnamon
BREAD PUDDING:
4 apples, peeled and cubed
⅛ cup (25 ml) unsalted butter
3 eggs
3 cups (750 ml) eggnog
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) orange extract or 1 tsp (5 ml) orange zest
⅓ cup (75 ml) white sugar
¼ cup (60 ml) maple syrup
¼ tsp (1 ml) kosher salt
1 loaf brioche bread, cut into 1-in (2.5 cm) cubes
2 tbsp (15 ml) powdered sugar
CRANBERRY COMPOTE:
1 x 1-in (2.5 cm) cinnamon stick
2 cloves
1 x 2-in (5 cm) piece orange zest
1 x 2-in (5 cm) piece lemon zest
2 cups (500 ml) fresh or frozen cranberries
1 cup (250 ml) white sugar
Instructions
- To make CARAMEL SAUCE: In a saucepan, heat water and sugar over medium-high heat. Continue to cook sugar until it dissolves, boils, then turns dark brown. Remove from heat and add ⅓ of the cream. The caramel will boil and rise in the pot, be careful. Add remaining ingredients, whisking to mix. Set aside and let cool to room temperature.
- To make SPICED WHIPPED CREAM: In a chilled bowl, whisk cream, sugar, nutmeg and cinnamon until soft peaks form. Store in refrigerator until ready to use.
- To make BREAD PUDDING: Preheat oven to 350 F (180 C) and butter a 9-in (23 cm) square cake pan. Sauté apples in butter over medium heat just until the apples are tender. Set aside.
- In a bowl, mix eggs, egg nog, vanilla and orange extract, sugar, maple syrup and salt. Add bread and mix. Let sit for 5 minutes. Add apples and mix again.
- Place bread mixture in cake pan. Bake for 30-40 minutes, or until the top is golden brown and a cake tester comes out clean. Let cool completely, then sprinkle with powdered sugar and drizzle with Caramel Sauce. Serve with Spiced Whipped Cream and Cranberry Compote.
- To make CRANBERRY COMPOTE: Tie the cinnamon stick, cloves and citrus zests in a piece of cheesecloth. Place cranberries, sugar and spices in a medium-sized heavybottomed saucepan. Cook over medium-heat for about 20-25 minutes. When the cranberries burst and release their juices, continue to cook until thick and sticky, like a jam. Cool and serve.
Drink Pairings
CHINESE ALMOND COOKIES
Ingredients
Serves 3 dozen
1¾ cups (425 ml) all-purpose flour
1 cup (250 ml) granulated sugar
½ tsp (2 ml) baking powder
1 cup (250 ml) butter, at room temperature
1 ⅓ cups (325 ml) ground almonds
½ tsp (2 ml) salt
1 egg
1 tsp (5 ml) almond extract
1 egg white, whisked
½ cup (125 ml) sliced almonds
Instructions
- In a bowl, combine flour, sugar and baking powder. Stir to blend. Set aside.
- Combine butter, almonds and salt in bowl of an electric stand mixer. Beat with a paddle attachment until blended. Beat in egg and almond extract just until combined.
- Slowly beat in flour mixture until smooth. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate for 2 hours or until chilled and firm. Dough can be refrigerated for up to 3 days.
- When ready to bake, preheat oven to 325 F (170 C). Line 2 baking sheets with parchment paper.
- Roll dough into ½-in (1.25 cm) balls and place 1-in (2.5 cm) apart on prepared baking sheets. Flatten balls slightly with the bottom of a glass or the tines of a fork. Brush with egg white and place an almond slice on each cookie before baking.
- Bake for 12 to 15 minutes or until light golden and crisp around edges.