Yield: 1 Servings
|½ cup||Unsalted butter melted|
|2 teaspoons||(or 3 tsp) ground cinnamon|
|2 tablespoons||Vanilla extract|
|1 teaspoon||Coarse salt|
|1 cup||Almonds or hazelnuts|
|2 teaspoons||Baking powder|
In a mixer blend together butter, sugar, cinnamon, vanilla and salt. Add eggs one at a time until mixture is light and fluffy. Stir in nuts.
Sift together four and baking powder. Stir into sugar mixture. Chill at least 2 to 3 hours.
Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet. Bake at 350 for 25 minutes.
Remove from oven and let cool. Cut loaves in 1 inch diagonal slices. Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted. Sprinkle with powdered sugar. Store in an air thight container. These will last a long time if you can keep from eating them.
Recipe By : Recipe from "Pacific Northwest Palate" File