Almond Bonbons
1 1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1/2 (7-ounce) package almond paste
Almond Glaze (below)
Coarse sugar crystals (decorating sugar) if desired
ALMOND GLAZE:
1 cup powdered sugar
1/2 teaspoon almond extract
4 teaspoons milk (4 to 5)
Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack; cool completely. Dip tops of cookies into Almond Glaze; sprinkle with sugar crystals.
ALMOND GLAZE
Mix all ingredients until smooth.
NOTES :
Bake Time: 12 minutes per sheet
Cool Time: 30 minutes
Variations:
For a flavorful twist, instead of almond paste wrap the dough around:
• Candied cherries for Cherry Bonbons.
• Dried apricots for Apricot Bonbons.
• Dates for Date Bonbons.
• Malted milk balls for Malted Bonbons.
• Hazelnuts or macadamia nuts for Hazelnut Bonbons.
HOLIDAY HINTS
Add a winter wonderland touch by tinting the glaze with a few drops of food colors in pastel shades. When set, drizzle with additional white glaze. For gifts, pack small cookies in mini paper baking cups or fluted bonbon cups.
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