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Almond-Mahleb Cookies

Based on the poppyseed shortbreads, but distinctly flavored due to the mahleb

Sheets ungreased         Oven 300 degrees F        Time 20 minutes plus

2/3 cups unsalted butter
2/3 cups oil

Mill together:
  600 grams soft wheat
  150 grams rice
  1 teaspoon mahleb
OR substitute
    5 cups unbleached flour or whole wheat pastry flour OR 4 cups unbleached or whole wheat pastry flour plus 1 cup rice flour (rice adds crunch)
1 teaspoon soda
1/2 teaspoon salt
1 cups brown sugar

1 cups chopped toasted almonds, plus more whole almonds to decorate

1 1/4  cups buttermilk

Stir together the brown sugar, flours, mahleb, soda and salt.  Beat in the butter and oil, and beat until the mixture is of uniform crumbly texture.  Stir in the chopped almonds.

Add the buttermilk and stir until evenly moistened.

On ungreased cookies sheets, pat the dough into 6" rounds, each about 1/4" thick (this recipe will make several).  Press whole almonds into the tops to decorate.  With a knife or pastry cutter, score the rounds into wedges.  Bake until they are firm and golden at the edges. 

If you prefer a dry, crunchy cookie, you can arrange them on a baking sheet and leave them in a 200-250° oven for half an hour to an hour to dry out.

          45% fat        49% carbos            6% protein

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