3 cups all-purpose flour
2 tsp Baking Powder ref ID# 358211
1/2 tsp salt
4 eggs, slightly beaten
1 cup sugar
1/2 cup butter, melted
2 tsp Original Double-Strength Vanilla (11 oz) ref ID# 358211
1-1/2 tsp Almond Extract (**) ref ID# 358211
3/4 cup finely chopped blanched almonds

** substitute with various extract flavors

Cooking Directions
Combine first three ingredients, set aside. Beat together the eggs, sugar, and melted butter; add extracts. Add flour mixture, one third at a time; mixing thoroughly after each addition. Fold in almonds. Spread 1/2 of dough onto cookie sheet to form a loaf 12 inches/30 cm long, 3 inches/8 cm wide, and 1-1/2 inches/4 cm high. Repeat with remaining dough. Bake at 350ºF/180ºC for 20 minutes or just until starting to brown around edges; cool 10 minutes. Remove loaves from cookie sheet and place on cutting board. Cut across loaf into slices 1/2 inch/15 mm thick. Lay cookies cut side down on cookie sheet and return to oven for 12 minutes. Turn cookies over and bake an additional 5 to 10 minutes or until dry and crisp.Makes 48 cookies, 1 per serving.

Courtesy of Watkins Online ref ID# 358211

No comments: