First
make the praline. Put the sugar and almonds
in a small, heavy-based pan
over medium-high heat and stir occasionally until the
sugar dissolves and turns a pale
amber color.
Pour out the caramel mixture on to a greased and
lined baking sheet, to make a layer 5 mm/1/4 inch thick
and spread with an oiled palette knife. Set aside until
cold.
Break
the praline into pieces and put them into a plastic bag.
Crush the pieces coarsely with a rolling pin.
To make the
cookies, sift the flour
and
baking powder into a bowl, then set aside. Put the
butter and sugar into a large bowl
and cream
until
light and fluffy.
Add the vanilla extract and mix well. Add
the flour mixture alternately with the water, mixing
until smooth after each addition. Stir the crushed
praline into the mixture.
Drop
rounded teaspoonfuls, 5 cm/2 inches apart, on to
well-greased baking sheets. Bake in a preheated oven, 160°C
(325°F), Gas Mark 3, for about
15 minutes or until
the
edges are
lightly browned.
Leave the cookies on the baking sheets
for 2 minutes, then carefully transfer to wire racks to
cool
completely.
Baking Recipes -
Almond Butter Cookies
Recipe
