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| Recipes |

Karl Boerner's Strassburger Cookies

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Yesterday, in Sweet Talk, Karl Boerener of Karl's Quality Bakery shared some sweet memories of his apprenticeship in Europe and journey to Phoenix . Today we bring you Karl's recipe for Strassburger cookies, a delicate butter and almond cookie, delicious on its own, dipped in chocolate (which makes everything taste better) or sandwiched around a sweet filling.

Karl Boerner-Strassburger Cookie Recipe
Yield, 72 cookies

Ingredients:
1 lb 2 oz unsalted butter, room temperature
8 oz granulated sugar
8 oz ground almonds
1 lb pastry flour
.5 oz pure vanilla extract
4 oz egg whites

Method:
Preheat oven to 350 F
Prepare two sheet pans line with parchment paper

In a mixer, cream the butter until fluffy and light in color
Add vanilla and combine
Gradually, add egg whites, stir to combine
Add ground almonds, stir to combine
Add pastry flour, stir just until mixture is combined

Fill a pastry bag fitted with a shell tip, with pastry batter
Pipe pastry on sheet pan lined with parchment paper, leave a 2 inch space between piped cookies

Bake in 350 F oven until light golden brown
Cool cookies on a rack

Cookies may be served plain, partially dipped in chocolate or sandwiched together with fruit spread (try apricot preserves or raspberry puree) as a filling. This recipe has been adapted for home baking quantity; it can be easily doubled.

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Join the New Times community and help support independent local journalism in Phoenix.