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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A lovely cookie to go with coffee. Ingredients:
1 cup blanched whole almond, toasted and chopped coarsely |
1 teaspoon baking powder |
1/8 teaspoon salt |
2 cups all-purpose flour |
3/4 cup granulated sugar |
3 large eggs |
1 teaspoon pure vanilla extract |
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 350 degrees F.
2. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
3. Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.
4. In a small bowl lightly beat the eggs and extracts together. Set aside.
5. In the bowl of your electric mixer combine the flour, sugar, baking powder and salt. Beat until blended.
6. Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
7. With floured hands divide dough in half.
8. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide.
9. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch.
10. Remove from oven and let cool on a wire rack for about 10 minutes.
11. Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.
12. Arrange evenly on baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
13. Remove from oven and let cool.
14. Store in an airtight container.
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