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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This cookie is also from my Capitol Cookie Cookbook.... from the Tuscany Valley of the Apennines mountain range in Italy. Ingredients:
2 cups flour |
1 teaspoon baking powder |
1 teaspoon vanilla |
3/4 cup whole almonds, toasted |
7/8 cup of sugar |
dash of salt |
3 eggs |
1/2 teaspoon almond extract |
Directions:
1. To taost almonds, bake in 350 degree oven for 8 to 10 minutes.
2. With a whisk, beat eggs, vanilla, and almond extract.
3. In another bowl, mix flour, sugar, baking soda, and salt.
4. Add together dry ingredients and liquid ingredients.
5. Fold in the toasted almonds a little at a time.
6. Make a ball.
7. Divide dough in half.
8. Roll or pat out into 2 logs.
9. Place on greased and floured sheets and bake at 300 degrees for 50 minutes.
10. Cool and cut diagonally.
11. Return to sheet and bake at 275 degrees for 20 to 25 minutes or until toasted.
12. Serve with espresso or cappuccino or your favorite coffee.
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