(*) To blanch almonds, dip almonds into boiling water for 1 minute. Remove
the brown skin covering. Dry in a 200°F oven for 30-45 minutes, stirring
occasionally. Use a food processor to chop them to the finest size
possible. (A 2-pound bag of almonds is what you'll need for this recipe).
Preheat oven to 300°F. Combine all of the ingredients thoroughly. Form into
desired shapes and sizes (we usually form them into crescents) and bake on
greased and floured cookie sheets. Bake for 20-30 minutes depending on
thickness of cookie. (In my oven, it takes about 24 minutes).
NOTES : This recipe is a double recipe. These are one of my favorite
cookies--I just LOVE almonds!
Recipe by: Dad (Dean Stinson)
Posted to Bakery-Shoppe Digest V1 #407 by SSMcInnes@aol.com on Nov 21, 1997
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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