Greenstein's Bakery - BB - Ischler

ב''ה

I could not get Dr. Suess out mind while doing this. We kept calling it the 'The Once-ler'.

Mis en place.

The 'Ez Man' was with me for moral support.

I used ground almonds. 

Even with the egg etc this was still difficult to roll out. With more liquid/butter or other fat I think it would be easier to roll. I assume that the lack thereof makes it more flakey? Don't know.

Planes, trains, airplanes birdies, ice cream... :)

The toaster shot.

Baked. The cookies on their own had a lovely almond flavor and a nice soft texture.

 ’וַיֹּצֵא פֶרַח וַיָּצֵץ צִיץ, וַיִּגְמֹל שְׁקֵדִים...’ – "...Out came a bud that flowered and produced almonds."

Numbers 17:23

I used apricot preserves...

...and strained it. Next time, if I use preserves, I'll try raspberry.

I think I skimped on the chocolate a bit and ended up with a lot left over and a less pronounced chocolate flavor in the cookie.

Not all the cookies were evenly rolled but they were perfectly delicious. I'll have to try and use Rose's method of rolling evenly in the future.

For better or worse, the almond flavored cookies together with the preserves had a flavor that reminded me of a peanut-butter and Jelly sandwich. Perhaps, if I toned-up the chocolate and used the lekvar instead of the preserves, it would not have had that effect.