Yield: 1 Servings
|1 tablespoon||Toasted sesame seeds|
|½ cup||Blanched toasted almonds|
|2 tablespoons||Grated lemon rind|
|¼ cup||Orange juice|
Place the cinnamon, sesame seeds & almonds in a food mill or blender & grind until fine. Pour the powdered mixture into a large bowl. Mix in the sugar & flour. Cut in lard with a pastry blender. Add lemon rind & mix well. Turn the dough onto a floured board & knead for 5 minutes. Divide dough in half. Line 2 baking sheets with waxed paper & roll out each piece of dough ½" thick on the baking sheets. Score the tops in 1*2" rectangles & bake for 20 minutes in 325 oven. Beat eggs, sugar & orange juice together. Liberally brush on top of cookies with the orange glaze. Bake for another 10 minutes. Cool slightly then break along the score lines. Cookies will keep for 2 weeks if stored in airtight tin.