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230 grams almonds with skins - 1 1/2 cups2 cups sifted flour1 cup sugar1 cup soft butter1 teaspoon cinnamon2 eggs
Recipe from A&P Woman's Day Kitchen circa 19501. Grate nuts, using a grater, do not grind2. Put nuts, flour, and sugar in a bowl and whisk3. Blend in butter with a pastry blender or your fingers4. Add the remaining ingredients and mix well with fingers.5. Shape the dough into two long blocks, 2 inch square6. Wrap in waxed paper and chill refridgerate or freeze overnight7. Pre-heat oven to 375 F8. Cut the dough logs into 1/8th inch slices crosswise9. Put on cookies sheets and bake for about 10 minutes10. Remove at once to racks to cool. Store in an air-tight container. Will not ship well.