Yield: 1 Servings
|¾ cup||Flour; plus 2 tablespoons|
|¾ teaspoon||Baking powder|
|⅓ cup||Whole almonds; toasted|
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 until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon & salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10-11 inch strip. Using moistened fingers, shape dough into neat 11 inch by 2½ inch log. Bake until log just begins to brown and feels firm to the touch, about 20 minutes. Cool cookie log on sheet 15 minutes.
Maintain oven temperature.
Transfer log to work surface. Using serrated knife cut crosswise into ⅓ inch wide slices. Arrange slices on baking sheet. Bake 10 minutes. Turn over and bake until begnning to color, about 8 minutes longer. Cool completely on baking sheet. Cookies will become very crisp.
Can be prepared one week ahead. Store in airtight container at room temperature.
Posted to TNT Recipes by NAFY67C@... (DEBORAH EPSTEIN) on May 24, 1997
Posted to MC-Recipe Digest by Joyce Bennis <Joyce_B@...> on Marcay,, h 17, 199