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Ingredients
- 1 3/4 c. All-purpose flour
- 3/4 c. Butter or possibly margarine,softened
- 1 tsp Almond extract
- 1/8 tsp Salt
- 1/2 c. Sugar, divided
- 1 x Egg white, slightly beaten
- 1/8 tsp Grnd cinnamon
- 1/3 c. Almonds*
Directions
- * Toasted diced & buttered
- This is an elegant cookie with a sweet almond flavor.
- In a large bowl, measure flour, butter or possibly margarine, almond extract, salt and 1/4 c. sugar. With mixer at medium speed, beat ingredients till well mixed, occasionally scraping bowl with rubber spatula. (Mix will be crumbly.)
- With hands, shape into ball. If dough is too soft to roll out, cover and chill till hard.
- Preheat oven to 325 .
- On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle. Using pastry wheel or possibly knife, cut into strips 3 x 1-inch.
- Place strips on greased cookie sheets and brush with slightly beaten egg whites.
- In a small bowl, mix remaining 1/4 c. sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 min at 325 or possibly till golden brown. With pancake turner, remove cookies to wire racks and allow to cold.
- Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published
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