| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 24 | Servings | |
INGREDIENTS
| 3/4 | c | Whole almonds |
| 2 | c | All-purpose flour |
| 7/8 | c | Sugar |
| 1 | ts | Baking soda |
| 3 | Eggs | |
| 1 | ts | Vanilla |
| 1/4 | c | Almond extract or almond liquor (such as amaretto) |
| 1 | sm | Orange; zest of, optional |
INSTRUCTIONS
From: teresa l kellner <[email protected]> Date: Fri, 22 Oct 1993 17:28:17 -0500 Put almonds in a shallow pan. Toast at 350F for 10 minutes. Cool. Chop coarsely. Mix flour, sugar, baking soda, salt and nuts in a large mixing bowl. In a separate bowl, beat eggs, vanilla, almond extract and zert about 1 minute. Add to flour mixture. Cut dough in half. On a greased and floured baking sheet, pat dough into two logs, 1/2" thick x 1-1/2" wide and 12" long. Place logs 2" apart. Bake in a preheated 300F over for 50 minutes or until golden brown. Cool on a wire rack for 5 minutes. With a serrated knife, cut loaves at 45 degree angle, 1/2" thick (16-10 pieces). Lay slices flat on a baking sheet. Cook at 275F for 20-25 minutes, turning once. Store in an airtight container. (from my mother-in-law, Eleanor Kellner) 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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