Yield: 18 servings
| Measure | Ingredient |
|---|---|
| 1 cup | FILIPPO BERIO Brand Olive Oil |
| 1 \N | Strip lemon peel (2\") |
| 4 teaspoons | Sesame seeds |
| ½ cup | Dry white wine |
| 1 teaspoon | Grated lemon peel |
| 1 teaspoon | Grated orange peel |
| ⅓ cup | Sugar |
| ½ cup | Sliced almonds |
| 3½ cup | All-purpose flour |
| 1 tablespoon | Ground cinnamon |
1. Heat oil, 2" strip lemon peel and sesame seeds in large skillet over medium heat until seeds are lightly browned. Remove from heat; cool.
2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add wine, grated lemon and orange peels, sugar and almonds; stir.
3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually, stirring well. Gather dough into ball; knead once or twice until smooth. Set aside to rest for 30 minutes.
4. Preheat oven to 350'F. Divide dough into 18 equal pieces. Roll each into a ball and flatten about 3" across and ¼" thick. Place on lightly greased baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on wire rack. Store in covered container.
Makes 18 cookies.