INGREDIENTS

INSTRUCTIONS

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey
From: fwy@cs.brown.edu (Felix Yen)
The result depends heavily on your mixing technique and on the flour you
use.  If your first batch resembles a sack of small bricks, try (try)
again.
Roast almonds in a 350F oven for 10-15 minutes until lightly browned.  Cool
to room temperature.  Mix together dry ingredients in a large bowl
reserving about 1 cup. Lightly beat eggs and vanilla and add. Work mixture
until dough coheres adding reserved dry ingredients if necessary. Add nuts
and knead until they are evenly distributed. Divide into thirds and rest
for a few minutes. Then shape into slabs about 1" wide and 12-14" long.
Place on a lightly oiled cookie sheet and bake at 300F for 50 minutes. Cool
on a rack for 5 minutes then cut diagonal bars 1/2" thick. Lay the cookies
on their sides and return to the oven for 50 minutes. Store in a paper bag
for 5-6 days before serving. Yield: about 4 dozen.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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