| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Cookies, Italian | 20 | Servings |
INGREDIENTS
| 3 | c | Sifted flour |
| 3 | t | Baking powder |
| 1/2 | c | Sugar |
| 1/2 | t | Ground cinnamon |
| 1/2 | c | Chopped almonds |
| 1/2 | c | Shortening |
| 3 | Eggs, reserve 1 egg white | |
| 1/2 | c | Honey |
INSTRUCTIONS
Sift flour, measure, and resift with baking powder, sugar, and cinnamon. Add nuts. Cut shortening in with fingers until well blended. Warm honey slightly. Make a well in flour, put eggs and warm honey into it and knead into a smooth ball. Dough should be firm and manageable; if it is too soft and sticky, add more flour. Roll dough into oblong loaf 5-inches wide and 1/2-inch thick. Place on a greased cookie sheet, brush top with reserved egg white, and bake in moderate oven (350F) until golden brown, about 30 minutes. Cool slightly. Cut into 1-inch slices. Store in airtight container. They will keep fresh for weeks. Posted to The Gourmet Connection Recipe Page Newsletter 16 Feb 97 by Gourmet Connection <capco@norwich.net> on Feb 16, 1997.
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