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Archive for the ‘butter’ Tag


Mo’ Butta’ Mo’ Betta’

Today I’m going to blog about brioche. It’s been long overdue, let me explain why.

It all started a few weeks ago when I received an email from the Culinary Institute of America. The Culinary Institute of America. I had to read the message a few times so the words could sink in. Dean Sciacca, a dean at the culinary school and reader of my blog, was inviting me to give a talk on storytelling and culinary tradition at their Hyde Park campus in New York. I had never done any public speaking before; not outside of school at least. I was excited, nervous, curious, honored — all at the same time. I wrote back with the most enthusiastic yes I could possibly muster in an email, all while keeping my cool (I think).

It was my first time riding Amtrak. The entire experience was pleasant: no need to show up hours early or stand through long lines, and the seats weren’t bad either — very comfortable. The sky was overcast with large billowy clouds stretching across the horizon. Next to me on the train was an equally charming American expat. She had moved to New Zealand and was back to hike along the Appalachian Trail and visit family in Virginia. She was starting to develop a Kiwi accent, which I thought was really neat. We talked a little about life, traveling, food (of course), but mostly, we stared out our window at the Hudson. The train ride went by quickly that way. As soon as the train neared Poughkeepsie, the clouds, almost as if they were greeting us to our final destination, moved aside to reveal a beautiful summer day.

Dean Sciacca met me at the Poughkeepsie train station where we met in person for the first time. I remember thinking she is just as cool in person as she had been in her emails. And I’m not just saying that because she’s probably going to be reading this — she really is that cool. We clicked instantly. Two people passionate about food and technology. One of our first conversations was about how much we love our iPhones. At that point I knew I was in good hands.

The short ride from the Poughkeepsie train station to Hyde Park reminded me a lot of Ithaca, NY, where I went to school; it’s a very quaint and agricultural area. I dropped off my bags at the hotel and we made our way to The Culinary — that’s how they refer to it there.

bright, sunny day at The Culinary
fountain at culinary institute

When we arrived at The Culinary, Dean Sciacca introduced me to Jason, a senior culinary student and bread enthusiast, who gave me a quick tour of the campus before dinner. I should state now, for the record, that I don’t think any college campus offers better food to its students. The system is brilliant. Since so much food is prepared in the production kitchens each night, students only swipe their campus ID cards to gain access to any of the themed production kitchens. Dean Sciacca arranged for us to have dinner at Chef Eisenhauer’s Mediterranean production kitchen that evening.

Chef Eisenhauer’s Mediterranean Kitchen
production_kitchen

As we entered the kitchen the expediter asked me which of the four Italian dishes I was having that evening. I remember all the entrees sounded delicious, but I went with the chef’s recommendation, gnocchi served with a velvety duck ragu and toasted pancetta bits. My order was shouted across the kitchen and the line continued.

Dean Sciacca and I split up for dinner and I joined a group of culinary students to fill me in on what student life was like at The Culinary. The dining hall we entered was not like the ones I remembered back at school. This looked like it came right out of a scene from Harry Potter. I wish I had taken a picture of it. It was majestic with an elaborate cathedral ceiling, stained glass windows and regal architecture. We grabbed our beverages and took a seat at the back of the dining hall, with a view overlooking all the students enjoying their meal.

gnocchi with duck ragu and crispy pancetta
duck_ragu

Each bite of the gnocchi was like biting into one of those billowy clouds from earlier that afternoon. In fact, I’m convinced that’s where they ended up, on my plate. The gnocchi was light and airy, and floated gracefully in the duck ragu, which was not overly heavy like a traditional ragu, but had a rich silky texture to it. Then there was the pancetta. Oh, the pancetta — crispy pieces of pork goodness sprinkled over the gnocchi. It was perfect. Slightly salty and a nice crispy contrast to offset the soft cloud-like potato gnocchi.

I posted some more photos from the rest of my trip on flickr. But, I have to tell you about the brioche. This brioche is excellent.

The inspiration to blog about brioche came from Jason, the bread aficionado who had shown me around campus. I have never heard anyone talk about bread more passionately than him. He liked talking about food, but bread was his passion. At one point I remember asking him what his favorite bread was, and without the blink of an eye, or a hint of hesitation, he said, brioche. That’s how I knew what my next blog post had to be on.

mise en place
mise_en_place

Until last week, I had never made brioche at home. I’ll admit that the thought of baking bread, particularly something like brioche, was pretty intimidating. That was something I left for the experts, like Jason. The most elaborate bread I had made up to this point was Jim Lahey’s no-knead bread, and maybe Focaccia, if you consider that elaborate.

Brioche, for those who have never had it, is an enriched bread made with flour, butter (lots, and lots of butter), eggs, yeast, and a bit of milk. How much butter you add to your brioche distinguishes it between a poor man’s brioche and rich man’s brioche. I decided to follow one of Jason’s friend’s motto for this one: “mo’ butta’ mo’ betta’.”

make sure your yeast is alive n’ kicking
yeast

If I’ve learned one thing from baking bread is that you always, always, want to check to make sure your yeast is alive and kicking. 10 minutes in the beginning can save you a lot of pain and heart ache. Flat, dense brioche is no good. Check your yeast.

add butter piece by piece
butter

This is the scary part. The butter. If you’re squeamish about this sort of stuff, cover your eyes and scroll down to the next post. Brioche isn’t the healthiest thing in the world, but the problem is that it’s so incredibly and utterly delicious. Another thing I’ve learned over the years is that the French know what they’re talking about when it comes to cuisine, but particularly bread. Bread is their thing. They are to bread what Shakespeare is to literature; masters, that is. Three sticks of butter and four eggs. That’s what it takes.

egg wash
eggwash

After you saturate the dough with good quality butter and give the gluten a workout, you’ll want to refrigerate the dough for at least 6 hours or better yet, overnight. This is probably a good time to do a few sit ups or pushups, if that will help you sleep better at night. I just use it as an excuse to eat extra bread the next day.

78g
weigh_the_dough
light coat of egg wash
brush_eggwash
brioche loaf
brioche_loaf

Brioche Loaf

yields 2 loaves

Components

  • 576g bread flour
  • 340g good quality butter (3 sticks), soft but pliable
  • 4 eggs
  • 7g dry active yeast
  • 125ml whole milk
  • 14g salt
  • eggwash

Putting them all together

  1. Dice the butter into smaller pieces and set aside.
  2. Stir yeast into lukewarm milk (no more than 115 degrees F) cover and let sit in a warm dark place for 10-15 minutes. If your mixture is foamy and full of tiny bubbles, you’re ready to begin. Otherwise, you may have inactive yeast. You can add a tiny drizzle of honey to the milk mixture to speed up the process.
  3. Mix together the flour, milk mixture, eggs, and salt and mix on low speed for 3-4 minutes or until the dough barely begins to come together.
  4. Begin to add the butter, piece by piece, until all of it has incorporated into the dough.
  5. Once the butter is fully incorporated, continue mixing the dough on medium speed for 15 more minutes, or until the dough begins to pull away from the bowl.
  6. Place the dough into a greased bowl, cover, and refrigerate overnight.
  7. Lightly grease 2 2-lkb loaf pans.
  8. Divide the dough into 16 even pieces (approx 78g each).
  9. Roll each piece into a ball and place it into the loaf pans to form 2 rows of 4 in each pan. Brush the loaves lightly with egg wash, cover with plastic wrap, and proof in a dark warm location for 2 hours, or until the dough has doubled in size.
  10. Brush with egg wash a second time and bake in a 400F/204C oven until the crust is a deep golden brown and the sides of the bread spring back fully when pressed. This usually takes 30-35 minutes.
  11. Remove from the pan and cool completely on a wire rack.

Notes: Make sure you have a powerful kitchen stand mixer for this.

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brioche with basil-infused peach jam
brioche_breakfast

*My friend Lecy Mayes made the basil-infused peach jam for me as a gift — the flavor combination is spectacular!

Special thanks to Dean Sciacca for hosting me at the Culinary Institute. Chef Eisenhauer for the delicious dinner that came out of her Mediterranean production kitchen. Laura Pickover for attending my talk and sharing her awesome blog. Jason (the bread expert) for giving me a tour around campus and inspiring me to make brioche at home (my new favorite bread). Diana and Stephen for having dinner with me the first day. Chris and Phil for giving me a second tour around campus and showing me around the Hyde Park. And finally, all the faculty, staff, and students at the Culinary Institute of America who hosted me and made this culinary adventure of a lifetime possible. Thank you!

My Roasted Chicken Phase

I’ve always known I like to eat things in phases. I remember, for instance, the first time I had a peanut butter and jelly sandwich at my neighbor’s house; fireworks were going off in my mouth — sweet and salty fireworks. I was only seven, maybe eight at the time, but I was convinced that I could eat pb&j’s for the rest of my life and be very happy. We didn’t have pb&j at my house. The closest thing we had was Dibis wa Tahini (دبس و طحينة), which is essentially carob molasses mixed with tahini sauce, served with warm pita bread for dunking. It was good; a less glamorous, slightly messier version of a pb&j, but still not the same. I’ll have to blog about this sometime.

I’ve gotten better about changing things up. My food blog definitely helps with this, but I still find myself cooking favorites every now and then. Lately, it’s been this chicken. It’s not just any chicken, it’s roasted chicken. Actually, it’s roasted chicken that’s been smothered in butter mixed with Herbs de Provence and it’s absolutely delicious. In fact, I don’t think it’s humanly possible to make this dish only once. It’s too good.

I can’t count the number of times I’ve made this chicken in the past month, but I own up to it: My name is Tony, and I’m addicted to this roasted chicken.

mise en place

There are only three ingredients to this recipe; five if you count the salt and pepper separately. It’s simple and that’s part of its appeal. What makes this dish taste incredible, however, is the chicken. It’s imperative, if you want fireworks to go off, that you use good quality bone-in, skin-on chicken breast. I think there’s a wide-spread illusion that boneless, skinless chicken is more convenient. It’s not. I say this because I was under that illusion for a really long time; twenty two years, to be exact. Bone-in, skin-on is tastier and just as convenient. In fact, if I didn’t have to tuck butter underneath the skin, I would claim that I could make this dish with one hand tied behind my back. On that note, let me tell you about the butter.

soft butter

Butter, as any French person will tell you, makes everything taste amazing. I use it sparingly, partly because I haven’t been blessed with the French gene to metabolize butter into thin air, but also because I’m accustomed to using extra virgin olive oil (it’s in my Middle Eastern blood). For this dish, however, butter is important. You want to use softened butter so that you can mix in Herbs de Provence to make a delectable herb cream to spread underneath the skin of each chicken breast. As the skin begins to crisp in the hot oven, the butter will continuously baste, help develop flavor and thus keep the meat incredibly moist.

quick! hide ze buttah!
ready to roast

Before the chicken goes into the oven, you want to make sure that it is seasoned well on both sides with salt and pepper, and that your oven is preheated to 450 degrees.

roasted chicken

Some people like to eat the skin because it tastes amazing, and I agree (even though it’s not the healthiest thing in the world). If I think about it too much, Pleasure and Reason appear out of nowhere and start arguing from opposite shoulders. Pleasure usually crawls over and knocks Reason around pretty badly. Reason will eventually strike back, punching Pleasure a couple times in the guts while muttering medical jargon after each blow. Eventually though, Pleasure laughs it off and knocks Reason into oblivion. That’s how it usually ends, to the delight of my cheering taste buds. To avoid this drama, I’ve come up with a compromise for myself. Out of the four chicken breasts that come in the family-size pack, I eat one piece with the skin on. I store the remaining three in the refrigerator, without the skin, for sandwiches, salads, and pasta throughout the week. This works for me, and also seems to keep Pleasure and Reason in check.

Roasted Chicken Breast

Yields 4 servings

Components

  • 4 chicken breasts, bone-in skin-on
  • 3 tbsp unsalted butter, room temperature
  • 1 1/2 tbsp herbs de provence
  • salt and pepper

Putting them all together

  1. Preheat oven to 450 degrees F.
  2. Take out the chicken breasts from the refrigerator 10-15 minutes prior to roasting.
  3. Mix softened butter with herbs de provence and a little salt and pepper, to taste.
  4. Very gently slide your finger in between the skin of the chicken, making sure it doesn’t fall apart.
  5. Spread a quarter of the butter/herb mixture under the skin of each breast.
  6. Sprinkle the top and bottom of each breast with salt and pepper.
  7. Place the chicken breasts breast-up on a baking sheet and roast in the oven for 25-30 minutes or until the skin is crispy golden brown, and the juices run clear.

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clear juices = ready to eat

Middle Eastern Yogurt Soup

It’s almost February, it’s cold and it’s the perfect time for soup, if there ever was one. Keeping true to my kibbeh promise from my last post, I made kibbeh b’laban (كبة بلبن او كبة لبنية), which literally translated means kibbeh cooked in yogurt. Not only was it my first try at making this on my blog, but it was my first attempt ever. In order to get everything right, I called my sito (grandmother in Arabic) and stayed on the phone with her until I got every last detail of this dish right. It also took a long time since I had to convert her measurements of “handfuls, half-handfuls and pinches” into more relative quantities. All in all, it was lots of fun and in retrospect, a major success. 

mise en place

If you want to go for the absolute traditional method, you’ll want to use goat milk yogurt instead of cow’s milk. Although either works fine for this dish. The other main ingredient I want to talk about is the habra, which is basically ground inside round (with absolutely no fat) and then processed in the food processor with some salt, a little ice water and a tiny amount of baking soda. This makes the traditional meat paste used in every kibbeh recipe. I’ll usually prepare kilos of habra at a time and keep 500g portions stored in the freezer for whenever I want to make kibbeh.

forming the kibbeh

The meat itself has absolutely no fat, and is mixed with the soaked bulgur wheat to form the outside of the kibbeh balls. For moisture, the kibbeh is stuffed with grated onions and a tiny dab of cold butter. As the kibbeh balls cook in the yogurt, the butter will melt and combine with the grated onions to make for a sweet surprise in each bite.

rice helps stabilize the yogurt

The yogurt is the foundation of the dish and requires some cleverness to avoid it from curdling over the heat. The first step is to cook about a quarter cup of rice in 3/4 to 1 cup of water (way more than you usually need) until it turns into complete mush. Once it cools a bit you’ll want to blend the mushy rice with the yogurt, egg and a teaspoon of cornstarch. The egg, cornstarch and rice all act as stabilizers for the yogurt. A final precaution would be to cook the sauce over low heat and stirring only in one direction (either clockwise or counterclockwise). Don’t ask me why, but it works… if anyone knows a more scientific reason to this, I’d love to know it.

kibbeh bil-laban (كبة باللبن)

Once the yogurt begins to simmer, cook the kibbeh balls in the yogurt at a low simmer for about 7-10 minutes (depending on the size of your kibbeh) and you’ve got a fantastic Middle Eastern soup. Sprinkle with some dried mint and enjoy. 

Kibbeh B’Laban

4-6 servings

Components

  • 500 g. habra
  • 300 g. bulgur wheat (finely ground)
  • 1 large onion, grated
  • 1/2 stick of butter, cut into tiny cubes
  • 2 liters of goat or cow yogurt
  • 1/4 cup rice
  • 1 tsp of cornstarch
  • 1 egg
  • dried mint, for garnish
  • 1/2 tsp ground allspice
  • ice cold water, as necessary*

Putting them all together

  1. Soak the bulgur wheat in water for 10-15 minutes (use enough water to cover the bulgur entirely by about 1/4 inch).
  2. Mix habra, allspice and soaked bulgur together and set aside.
  3. Cook the rice in 3/4 cup of water until mushy. 
  4. Blend the rice with some of the yogurt, the egg and the cornstarch. Mix this mixture with the rest of yogurt and place over low heat. 
  5. Stir occasionally and once it comes to a small simmer, add kibbeh balls and cook for another 5-10 minutes (depending on the size of the kibbeh).
  6. Garnish with dried mint.

note: use the ice water to form the kibbeh balls. This will help make them smooth. For more specific step-by-step instructions read the blog post.

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dried mint + paprika are optional garnishes

Baklava with Mom

Thank you for all the Christmas wishes – I wish everyone happy eating and the very best for 2009!  My Christmas food coma lasted slightly longer than I anticipated with all the leftovers we have had at my house. In all seriousness, my mom went into full-on Arabic mode and cooked enough food to feed a medium-sized Army; needless to say it was more than enough for the 20 guests we had at our house.

I contributed a humble tray of baklava, which I’m posting about today. But, before I forget, I want to give props to Marianna who correctly named the famous Lebanese singer on my computer screen in my stuffed grape leaves post: Najwa Karam. I have some Middle Eastern goodies that I’ll be sending your way once I fly back home.

The two Greek Pete’s must forgive me when I say this, but Middle Eastern baklava is the best I’ve had. It might be because I grew up hooked on the countless trays my grandmother would whip up in her kitchen for parties, birthdays or when she knew her grandson was visiting – I’m not sure. Don’t get me wrong though, I’m not one to turn down a good serving of the Greek kind either!

old school scale: 1/2 kg walnuts

My mom has had this scale for longer than I can remember. It’s seen better days, yes, but it never lets her down. Oh, and mise en place you ask? I was already pushing it with my camera and asking to take photos of every step. 

mom brushed each layer with clarified butter

This is probably one of the most crucial steps for a good baklava, Greek or Middle Eastern. You want to use clarified butter to avoid the butter from burning in the oven and you also want to make sure to brush each layer liberally to achieve maximum crispiness.

my job was to sprinkle the chopped walnuts

The walnuts must be fresh for making baklava. Taste the nuts before you use them and chuck them if they’re rancid or stale. You also want to make sure you use fresh ground cinnamon for the filling. These little components is what makes for a good baklava. 

slice before you bake

Since the layers will be too crispy when the the baklava comes out of the oven, you want to slice it before you bake it. This will also help the baklava absorb the syrup once it’s finished baking.

cool syrup on hot baklava

This syrup, called عطر (a’ater) or شيرة (sheera), must be at room temperature and poured over the baklava as soon as it comes out of the oven. Alternatively, you can let your baklava come to room temperature and douse it with hot syrup, but I find the first way to be more convenient.

Baklava (بقلاوة)

After you pour the syrup over the baklava and allow the whole thing come to room temperature, sprinkle each piece with bright green ground pistachios and enjoy! الف هنا و عافية (bon appetit in Arabic)

QUESTION: I have a morning show appearance coming up and cannot choose between this baklava and this Middle Eastern almond drink I blogged about before. Which would you choose for a 3-minute demo? I’d love to hear what you think!

Middle Eastern Baklava

approx 24-32 servings

Components

  • 1 lb phyllo dough
  • 3 cups walnuts, finely chopped
  • 3/4 cup butter, clarified
  • 2 tsp cinnamon
  • 1/4 cup sugar
  • syrup
  • pistachios for garnish

Putting them all together

  1. Preheat oven to 275 degrees F.
  2. Pulse the nuts, cinnamon & sugar in a food processor until you reach a slightly coarse consistency. 
  3. With a pastry brush begin by brushing the bottom of a 9X13 pan.
  4. Layer 8 sheets of phyllo dough, making sure to brush butter between each one.
  5. Spread half of the nut mixture.
  6. Layer 4 more sheets of phyllo dough.
  7. Spread the remaining half of the nut mixture.
  8. Top with the remaining 12 sheets of phyllo, making sure to brush the top layer with butter as well.
  9. Slice the baklava into small diamonds (approx 24-32).
  10. Bake for at least 2 hours until slightly golden brown on top.
  11. Pour cooled syrup over the baklava as soon as it comes out of the oven and allow to come to room temperature again before serving. 

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syrup

approx 3/4 cups

Components

  • 1 1/2 cup sugar
  • 3/4 cup water
  • 1 tsp orange blossom water
  • 1 strip of orange peel (optional)

Putting them all together

  1. Bring ingredients to a simmer over medium heat.
  2. Continue cooking over low heat until mixture becomes syrupy (approximately 10 minutes).
  3. Remove from heat and allow to cool.

note: Syrup can be made days in advance and stored in an airtight container.

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Making the neighbor’s cookies

It’s time I made a dark confession. 

You see, when I started this blog, I promised you the whole Mediterranean – and I played favorites. I withheld from you the Aegean nations, the lands of Greece and Turkey. Two ancient countries with glorious cuisine, and I simply rubbed them right off the map! As you well know, I was reared in a kitchen that straddles Lebanon and Syria; I’ve discussed the details of turning humble chickpeas into delightful hummus. I’ve strolled the streets of Florence in search of traditional Tuscan biscotti; I’ve even blogged about the time-honored Moroccan art of preserving lemons. Yet I have not seen the Parthenon, nor have I savored the moussaka of an Athenian gourmet chef.

Today, dear readers, we will travel together to Greece in spirit and in palate. For food, I decided to raid my Greek friend Peter’s blog, who most of you might already know as Kalofagas, the Greek gourmet. I promise to focus on my Turkish deficit later this week. One country at a time.

stepping outside my comfort zone

I put on a light jacket and looked for my favorite black scarf buried deep within the box of winter clothes tucked away in the corner of my room. For now, here I was; figuratively stepping out of my comfort zone (i.e. my humble front porch), ready to document unchartered territory on this blog. I went for a walk to clear my thoughts and enjoy the crisp fall air snuggled within the sunny day. It was the perfect weather far basking in the remaining fall foliage.

After my walk, it was difficult not to get excited for the upcoming holiday season. Call me a cliché, but there’s something mystical about this time of year that seamlessly brings everyone together. Now that I was officially craving something festive for my Greek adventure, I opened Peter’s site for some culinary inspiration. As I clicked through his blog, I realized I was bookmarking every other post. There were simply too many recipes I wanted to try. A simple ‘Christmas’ search narrowed my overwhelming operation to ten posts, three of which featured sweets. Of these three, it was the powdery white appearance of his Kourabiedes cookies that had me wishing Christmas was right around the corner.

mise en place

Peter calls for a shot of brandy in his recipe, but I had to make do without any. I did, however, fill up my favorite shot glass with amaretto and prepare the rest of the ingredients.

Cornell pride

The ingredients for the cookies are basic, but they’re classic and well-loved. One of my favorite characteristics of any holiday cookie is the unadulterated buttery undertone that comes through in every bite. This flavor can only be achieved by using clarified butter, essentially butter with all its milk solids removed. This process couldn’t be easier and is one that shouldn’t be skipped. By removing the milk solids from your butter fat, you raise the temperature at which the butter begins to burn and end up with the desired clean, buttery flavor.

every good cookie starts with butter and sugar

Once you’ve creamed together the butter and sugar, the dough comes together almost effortlessly. Mix in the egg, amaretto, vanilla, baking powder, vegetable oil, salt and slowly start incorporating the flour so as to not overwork the gluten. Once your dough comes together, gently fold in the chopped, roasted almonds to make it a done deal.

At this point, if you haven’t already done so, break off a morsel of your beautiful dough and tell me you wouldn’t be happy eating the entire batch straight from the mixing bowl? I would, but then I wouldn’t have any Greek cookies to share with you and I’d be back to square one. So I resist the urge to eat the dough and proceed to preheat my oven. 

line up the cookie sheet

Peter shows off his Greek skills by forming the dough into traditional crescent shapes – I can’t be trusted with the dough any longer than I absolutely need to, so I opt for simple spherical shapes instead. The cookies eventually make it safely into the oven, with minor collateral damage, and bake while I prepare them their sugar bath.

Henry Ford would’ve been proud

After a 20 minute tanning session, these cookies are ready to rest for a bit and roll around in a bowl of powdered sugar. Greek cookies definitely know how to live the good life. Peter even says that these cookies will last for up to three months in an airtight container. Then again, I doubt these cookies will last nearly for that long, but that’s good to know.

Kourabiedes (κουραμπιέδες)

These cookies literally crumble and melt in your mouth; the perfect treat for the upcoming holiday season and any spontaneous, mythical trip to Greece. This cookie is for you, Peter!

Kourabiedes

approx 40 cookies

Components

  • 1/2 lb of clarified butter
  • 1/4 cup powdered sugar
  • 1/3 cup vegetable oil
  • 2 1/2 cups flour
  • 1 cup roasted almonds, roughly chopped
  • 1 shot of amaretto
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1 egg yolk
  • extra powdered sugar for coating
  • pinch of salt

Putting them all together

  1. Preheat oven to 350 degrees F.
  2. Clarify butter by melting it over low heat, carefully skimming off the milk solids that form at the surface and pouring out the butter fat that remains (also discard any white watery liquid that settles at the bottom). Allow butter to cool.
  3. Cream the butter and the sugar until pale and fluffy.
  4. Mix in vegetable oil, egg yolk, amaretto and vanilla extract.
  5. Slowly incorporate the flour and gently knead until a dough is formed.
  6. Fold in the chopped almonds and form cookies into walnut-sized balls.
  7. Bake in a 350 degree oven for 20 minutes or until golden brown.
  8. Allow cookies to cool, roll them in powdered sugar and store in an airtight container.

note: Cookies will last up to three months in an airtight container stored in a cool dark place. 

Recipe slightly adapted from Peter Minakis.

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opa!