| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | pk | Whole unsalted unblanched almonds; (12 ounce) |
| 1/4 | c | Canola oil |
| 1 1/4 | c | Sugar |
| 2 | Eggs | |
| 2 3/4 | c | Whole wheat pastry-grind flour; OR |
| All-purpose flour | ||
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Anise seeds; finely crushed |
INSTRUCTIONS
Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic.Be careful not to scorch. (Cut a few nuts open and check that the centers are lightly browned but not dark.) Chop nuts coarsely. Reduce oven temperature to 325F. Lightly spray-grease a large cooking sheet. In a large mixer bowl, beat together oil, sugar and eggs. Sift flour, baking powder and salt together. Add dry ingredients, anise seed and almonds to mixer and mix until dough pulls together. Divide dough into 2 equal parts. Spread each portion of dough into a strip about 3- X 12-inches long. Bake in preheated oven for 30 minutes. Carefully remove each cookie strip to a cutting board and cut diagonally into 1/2-inch slices. Turn each slice onto its side and return to baking sheet. Return to oven and bake another 15 minutes. Remove from pan and cool on a rack. Makes 3-1/2 dozen cookies. Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved Posted to MC-Recipe Digest V1 #190 Date: Fri, 9 Aug 1996 12:24:02 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : See Nectarines and Raspberries with Biscotti Crumbs
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