Yield: 4 Servings
½ c sugar
⅓ c finely chopped
: blanched/skinned almonds ½ c all purpose flour Preheat oven to 325F. Beat egg lightly and gradually add sugar. Beat with mixer until light and foamy--about 20 minutes. Add almonds and flour; mix well. Roll dough into finger-thick ropes on a very light floured surface. Flatten slightly with fingertips and cut into 3 inch lengths and place on ungreased cookie sheets. Bake in oven until light brown--about 10 minutes.
Remove from cookie sheets and cool completely before storing in airtight containers. Stores 1 to 2 months.
Makes 2 dozen cookies.
Recipe By :
From: Gerald Edgerton <jerrye@...: Wed, 09 Oct 1996 15:52:55 ~0700