Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ½ cup | Unsalted butter melted |
| 2 teaspoons | (or 3 tsp) ground cinnamon |
| 2 tablespoons | Vanilla extract |
| 1 teaspoon | Coarse salt |
| 3 \N | Eggs |
| 1 cup | Almonds or hazelnuts |
| \N \N | Coarse chop |
| 2¾ cup | Flour |
| 2 teaspoons | Baking powder |
| \N \N | Powdered sugar |
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