|EVERY FEW MINUTES|
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|MANDEL BROT COOKIES|
1/2 lb. butter
1 3/4 cups sugar
4 tsp. baking powder
4 cups flour
1 tsp. vanilla
1/2 tsp. almond extract
1 cup almonds, slivered or chopped
Beat together butter and sugar; add eggs, one at a time, beating after each addition.
Blend in baking powder and flour mixture. Add flavoring and nuts. Using well-floured hands, for 5 dough balls.
Spread and flatten out into long thin bars about 1-inch high and 3-inches wide on parchment-lined baking sheets.
Bake in a preheated 350°F oven until top is golden (15-20 minutes). Remove from oven.
Using a sharp knife, slice cookies 1/2-inch thick at an angle.
Place each cookie on its side on baking sheet. Return to oven and toast for 6-8 minutes, turning to toast both sides.
Yield: 80-100 cookies, depending upon size.
Variation: Italian Biscotti - add 1 tablespoon of finely ground anise seed and 1 tablespoon of Strega (Galliano) liqueur or Amaretto.
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