1/2 c. (1 stick) butter, softened
1 1/4 c. sugar
2 eggs
1 t. almond extract
2 1/4 c. flour
1/4 c. cocoa
1 t. baking powder
1/4 t. salt
1 c. sliced almonds
Heat oven to 350 degrees. Beat butter & sugar. Add eggs & almond extract; beat until smooth. Combine dry ingredients separately. Blend into butter mixture; beating until smooth. Using wooden spoon, work almonds into dough. Divide dough into halves. With lightly floured hands, shape each half into rectangular logs, about 2" x 11"; place on large ungreased cookie sheet, at least 2" apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs into 1/2" slices. Arrange slices, cut side down, close together on a cookie sheet. Bake 8-9 minutes. Turn each slice over; bake an additional 8-9 minutes. Remove from oven; cool on cookie sheet or wire rack.
1 1/4 c. sugar
2 eggs
1 t. almond extract
2 1/4 c. flour
1/4 c. cocoa
1 t. baking powder
1/4 t. salt
1 c. sliced almonds
Heat oven to 350 degrees. Beat butter & sugar. Add eggs & almond extract; beat until smooth. Combine dry ingredients separately. Blend into butter mixture; beating until smooth. Using wooden spoon, work almonds into dough. Divide dough into halves. With lightly floured hands, shape each half into rectangular logs, about 2" x 11"; place on large ungreased cookie sheet, at least 2" apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs into 1/2" slices. Arrange slices, cut side down, close together on a cookie sheet. Bake 8-9 minutes. Turn each slice over; bake an additional 8-9 minutes. Remove from oven; cool on cookie sheet or wire rack.
Comments
Post a Comment