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Ingredients
- 1 lrg Egg
- 1/2 c. Sugar
- 1 Tbsp. Brandy
- 1 tsp Vanilla
- 3/4 c. Flour, plus 2 Tbsp.
- 3/4 tsp Baking pwdr
- 3/4 tsp Cinnamon
- 1/4 tsp Salt
- 1/3 c. Raisins
- 1/3 c. Whole almonds, toasted
Directions
- Preheat oven to 375. Lightly grease heavy large baking sheet. using hand-hel electric mixer (I used my kitchen aid with no problems) beat egg & sugar till very thick and fluffy, about 2 min. Beat in brandy and vanilla. Sift flour, baking pwdr, cinnamon & salt into egg mix and blend well. Fold in raisins and almonds. Spoon dough onto prepared sheet to create 10-11 inch strip. Using moistened fingers, shape dough into neat 11 inch by 2 1/2 inch log. Bake till log just begins to brown and feels hard to the touch, about 20 min. Cold cookie log on sheet 15 min.
- Maintain oven temperature.
- Transfer log to work surface. Using serrated knife cut crosswise into 1/3 inch wide slices. Arrange slices on baking sheet. Bake 10 min. Turn over and bake till begnning to color, about 8 min longer. Cold completely on baking sheet. Cookies will become very crisp.
- Can be prepared one week ahead. Store in airtight container at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 342g | |
| Calories 1122 | |
| Calories from Fat 133 | 12% |
| Total Fat 15.52g | 19% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1603mg | 67% |
| Potassium 730mg | 21% |
| Total Carbs 221.68g | 59% |
| Dietary Fiber 7.9g | 26% |
| Sugars 134.41g | 90% |
| Protein 21.7g | 35% |
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