3/4 C whole almonds 2 C all-purpose flour 7/8 C sugar 1 tsp baking soda 3 eggs 1 tsp vanilla 1/4 C almond extract or almond liquor (such as Amaretto) zest of 1 small orange - optional Put almonds in a shallow pan. Toast at 350F for 10 minutes. Cool. Chop coarsely. Mix flour, sugar, baking soda, salt and nuts in a large mixing bowl. In a separate bowl, beat eggs, vanilla, almond extract and zert about 1 minute. Add to flour mixture. Cut dough in half. On a greased and floured baking sheet, pat dough into two logs, 1/2" thick x 1-1/2" wide and 12" long. Place logs 2" apart. Bake in a preheated 300F over for 50 minutes or until golden brown. Cool on a wire rack for 5 minutes. With a serrated knife, cut loaves at 45 degree angle, 1/2" thick (16-10 pieces). Lay slices flat on a baking sheet. Cook at 275F for 20-25 minutes, turning once. Store in an airtight container. (from my mother-in-law, Eleanor Kellner)
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