INGREDIENTS

INSTRUCTIONS

Heat oven to 300 0 F. Coat a large baking sheet with vegetable cooking
spray or cover with baking parchment. In bowl whisk eggs, orange peel,
vanilla and almond extract. In large mixer bowl combine flour, cocoa,
sugar, baking soda and salt. Add egg mixt
ure; mix just until blended. Mix in almonds. Divide dough in half.
Form each half into a log about 12 inches long, 1 1/2 inches wide and
1/2 inch thick. Bake in center of oven about 50 minutes until set and
crisp around the edges. Remove to rack to cool
5 minutes. Reduce oven heat to 275 degrees. Place logs on cutting
board and with a serrated knife slice on the diagonal 1/2 inch thick.
Lay slices flat on baking sheets, spacing slightly apart. Return to
oven until dry and lightly toasted, 20 to 25 min
utes, turning once. Place on racks to cool completely. Store in
airtight container.
Makes about 3 1/2 dozen
* To toast almonds, spread in an ungreased baking pan. Place in
350-degree oven and bake 5 to 10 minutes or until almonds are light
brown; stir once or twice to assure even browning. Note that almonds
will continue to brown slightly after removing from
oven.
Recipe by: Ketchum Kitchen
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