Yield: 40 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | All-purpose flour |
| ⅓ cup | Slivered almonds -- chopped |
| \N \N | And toasted |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ¾ cup | Sugar |
| 2 tablespoons | Vegetable oil |
| 2 \N | Eggs |
| 3 tablespoons | Minced lemon rind |
| ¼ cup | Fresh lemon juice |
| \N \N | Vegetable cooking spray |
| 1 \N | Egg white -- lightly beaten |
Combine flour and next 3 ingredients, and set aside. Combine sugar, oil, and eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat until well blended. Stir in flour mixture until well blended.
Turn dough out onto a lightly floured surface, and divide dough into 2 equal portions. Shape each portion into an 11-inch-long roll. Place cookie rolls about 2 inches apart on a large baking sheet coated with cooking spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg white.
Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool. Slice each roll diagonally into 20 (½-inch) slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or until dry. Cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Recipe By : Cooking Light, Jul/Aug 1994, page 122 From: Conni Marais (X3648) On Fri, Aug