Nut Crisps Ristorante La Bimba
When I first started giving elegant dinner parties, I would serve these with a
mousse or poached fruit dessert. They also lend a pretty and delicate touch
to a dessert buffet. The original recipe comes from the Ristorante La Bimba
and was printed in 1979 in Gourmet Magazine.
Preheat oven to 325°F.
- 2 sticks unsalted butter or margarine
- 1/2 cup confectioner's sugar
- 1 1/2 cups sifted flour
- 2 tsp. vanilla
- pinch of salt
- 2 cups almonds, toasted and chopped
Cream the butter and sugar until light. Add the flour, vanilla, and salt. Stir in the nuts.
roll 1 Tbsp. portions into 2-inch cylinders and put on a buttered cookie sheet. Arrange in rows.
Bake for 20-25 minutes until lightly browned. Cool on a rack and sprinkle with sifted confectioner's sugar.
Makes about 36 crisps.