2 1/2 c. flour
1 1/2 c. sugar
2 tsp. baking powder
3/4 tsp. salt
4 large eggs
1 tbsp. honey
1 tbsp. grated lemon peel
1 1/2 tsp. vanilla extract *
1 c. whole almonds toasted (or use any nuts)

Topping:

1 large egg, beaten
1 tbsp. sugar

Preheat oven to 375°F. Pam and flour a baking sheet. Whisk flour, sugar, baking powder and salt in a large bowl to blend. Make a well in center of dry ingredients. Add eggs, honey, lemon peel and vanilla. Stir mixture until well blended.

Gradually mix in dry ingredients, then mix in nuts. Dough will be sticky. Drop dough on baking sheet by tablespoonful, forming 2- (12 inch long) logs.

Space logs 3 inches apart. Using moistened fingers, shape logs neatly. Brush logs with beaten egg and sprinkle with the tablespoon of sugar.

Bake logs until golden brown, about 15 minutes. Cool on sheet for 10 minutes. Reduce oven to 350°F. Cut logs crosswise at an angle, 1/2 inch thick.

Bake 8 minutes or until golden brown on each side. Stores up to 1 week.

* I use brandy in place of vanilla.