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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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This is a combination of a couple recipes, which I've tweaked over the past few years to make it my own. Posting here so I can always find it. Note: I always use parchment paper for less mess, as the dough is very sticky and thick. From other people's notes, I've learned to just use a spatula and my wooden spoon for shaping the dough. You can of course substitute the wheat flour for all-purpose flour. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups wheat pastry flour |
3/4 cup white sugar |
3/4 cup brown sugar, packed |
3/4 teaspoon baking soda |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
3 large eggs |
1/4 cup butter, softened |
1 teaspoon almond extract |
1 tablespoon almond liqueur (amaretto, which can be substituted with almond extract) |
2 teaspoons vanilla extract |
1 1/2 cups whole almonds, toasted & coarsely chopped |
Directions:
1. Preheat oven to 350°F.
2. Spread out almonds on a rimmed baking sheet and toast for 8 to 10 minutes.
3. Let cool and chop coarsely, set aside.
4. Combine flours, baking powder, baking soda and salt in a medium bowl, set aside.
5. Cream sugars and butter in a large bowl until smooth. Add in eggs, extracts and liquor, stir until well combined.
6. Add in dry ingredient mixture and combine well. Add in the almonds.
7. Line baking sheet with parchment paper.
8. Drop batter onto the center of the baking sheet, and make the batter into a log or rectangular shape. Keep in mind it will spread out, I make my log into approximately 10x 3.5 inch shape.
9. Adjust temperature to 300 degrees.
10. Bake 30 minutes until dry. Cool for 10 minutes and slice (use a serrated knife is best) into about 3/4 inch slices.
11. Lay the slices on one side and bake for another 10 minutes.
12. Flip the slices on the other side and bake another 10 minutes.
13. Cool before storing.
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