| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Tuscan |
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Whole almonds |
| 1/3 |
c |
Butter |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Almond extract |
| 1 |
|
Rounded tsp. of grated |
|
|
Orange zest |
| 2 1/4 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 325. Place almonds in shallow baking pan & bake until
golden, 8-10 minutes. Let cool. In mixing bowl, cream butter & sugar
until fluffy. Beat in eggs, vanilla, almond extract & zest. In a
separate bowl, combine flour, powder, nutmeg & salt. Add to creamed
mix. Cut almonds in half & fold in. Divide dough in half. Place on a
greased & floured baking sheet & form into two logs about 1/2" high,
1 1/2" wide & 12" long, spacing them at least 2" apart. Bake 25-30
minutes or until golden. Transfer from baking sheet to a rack. Let
cool 5 minutes. Place log on cutting board & with a serrated knife,
slice diagonally at a 45 degree angle into 1/2" thick slices. Lay
slices flat on the baking sheet & return to the oven for 10 minutes,
turning over halfway through cooking, to dry slightly. Let cool on
rack. Store in a tightly covered container. After cooled they may be
double wrapped & placed in freezer for six months.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”