| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
Cookies, Holiday, Jewish |
24 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 |
c |
Granulated Sugar |
| 1 1/2 |
c |
Almonds; Chopped |
| 1 |
c |
Vegetable Oil |
| 3 |
c |
All-Purpose Flour |
| 1 |
tb |
Baking Powder |
| 1 |
pn |
Salt |
| 3 |
tb |
Granulated Sugar |
| 2 |
tb |
Cinnamon |
INSTRUCTIONS
TOPPING
In bowl, beat eggs with sugar; stir in almonds and oil. Stir together
flour, baking powder and salt; add to egg mixture and mix thoroughly. Let
stand for 30 minutes. Divide into thirds; shape each into 8-1/2- x
3-1/2-inch log.
Place on greased baking sheet; bake in centre of 375'F oven for 20 minutes.
Let cool on pan on rack for 10 minutes. Transfer to cutting board. Cut into
3/4-inch thick slices; place, cut side down, on 2 baking sheets. Topping:
Stir sugar with cinnamon; sprinkle half over cookies. Reduce temperature to
325'F; bake on 2 racks closest to centre of oven for 15 minutes.
Turn cookies over; sprinkle with remaining topping. Switch and rotate pans;
bake for 15 minutes longer or until golden. Transfer to racks; let cool
completely. (Cookies can be stored in airtight container for up to 5 days
or frozen in rigid airtight container for up to 1 month. Makes about 24
cookies.
PER COOKIE: about 235 cal, 4 g pro, 14 g total fat ( 1 g sat. fat), 24 g
carb, 1 g fibre,
36 mg chol 44 mg sodium.
NOTES : These are not from my mom's recipe :)
Recipe by: Canadian Living Dec. '97
Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Nov 16, 1997
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