|1 cup||FILIPPO BERIO Brand Olive Oil|
|1||Strip lemon peel (2")|
|4 teaspoons||Sesame seeds|
|½ cup||Dry white wine|
|1 teaspoon||Grated lemon peel|
|1 teaspoon||Grated orange peel|
|½ cup||Sliced almonds|
|3½ cup||All-purpose flour|
|1 tablespoon||Ground cinnamon|
1. Heat oil, 2" strip lemon peel and sesame seeds in large skillet over medium heat until seeds are lightly browned. Remove from heat; cool.
2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add wine, grated lemon and orange peels, sugar and almonds; stir.
3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually, stirring well. Gather dough into ball; knead once or twice until smooth. Set aside to rest for 30 minutes.
4. Preheat oven to 350'F. Divide dough into 18 equal pieces. Roll each into a ball and flatten about 3" across and ¼" thick. Place on lightly greased baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on wire rack. Store in covered container.
Makes 18 cookies.
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