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Belgian Biscuits




Source of Recipe


Courtesy of: On The Burner


List of Ingredients




For the Biscuits


5 cups Monarch Cake and Pastry flour, unsifted
10 tbsp butter, at room temperature
1 lb. butter, at room temperature
1 cup fruit sugar

For the Almond Icing


1 cup icing sugar
3 drop almond extract
1 tbsp or so boiling water

To Assemble


glace cherries or silver candy "shot" for decoration
double fruit raspberry jam



Recipe



To Assemble
In a large bowl, combine the flour, butter and sugar and work together with your hands. In fact, sit down in front of your favourite Food Network Canada Christmas special because it will take about 15 minutes of work to bring the dough to an even consistency. Continue rubbing in the butter until it's perfectly homogenous. You'll know when it's right because the dough will suddenly change and become a bit satiny.


Divide the dough into 2 even pieces and form each into a log about 1 inch in diameter. Roll each log of dough in waxed paper until perfectly round. Refrigerate for 45 minutes (or wrap in plastic wrap and freeze for up to a month).


Preheat oven to 325 degrees. Remove dough from fridge and, using a sharp knife (or cookie cutters if you're not up for a challenge), carefully slice even rounds from it about 1/8 inch thick. Bake on a cookie sheet for about 15 minutes or until lightly golden. Cool.


For the almond icing: in a measuring cup combine the icing sugar, the almond extract, and carefully add boiling water, a teaspoon at a time, until the mixture is a thick, barely flowing icing.


To assemble: place one cooled cookie bottom up on the work space, spread with ½ teaspoon raspberry jam, top with a second cookie, bottom down to form a sandwich. Continue until all cookies are sandwiched. Drip a little pool of almond icing on top of each and carefully decorate with either cherries or silver shot.