| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Cookies |
20 |
Servings |
INGREDIENTS
| 3 |
c |
Sifted flour |
| 3 |
ts |
Baking powder |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
c |
Chopped almonds |
| 1/2 |
c |
Shortening |
| 3 |
|
Eggs (reserve 1 egg white) |
| 1/2 |
c |
Honey |
INSTRUCTIONS
1. Sift flour, measure, and resift with baking powder, sugar, and cinnamon.
Add nuts. Cut shortening in with fingers until well blended. Warm honey
slightly.
2. 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.
3. 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.
4. 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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