1 1/4 c. flour, divided
1 c. cornmeal
1 c. toasted wheat germ
1/2 c. sugar
2 tsp. baking powder
3/4 c. orange juice
2 eggs
1 (4 1/2 oz.) can whole blanched almonds

Preheat oven to 325 degrees. Lightly grease and flour a baking sheet.

Stir together 1 cup flour, cornmeal, wheat germ, sugar and baking powder until well blended. Add the orange juice and eggs and mix. The dough should be soft and sticky. Add almonds and remaining flour; mix well.

Divide the dough into 3 mounds 2 inches apart on the baking sheet. Flatten the mounds with moistened fingertips. Bake 45 minutes or until firm and golden brown on bottom. Remove to a wire rack. Let cool 20 to 30 minutes. Gently loosen mounds; cut each into 1/2 thick crosswise slices. Place the slices, cut-side down in a single layer on baking sheets. Bake 10 minutes until tops are golden. Turn slices over and repeat for 10 minutes. Cool and store. Makes 33 cookies.