A nice super crispy, not too sweet cookie that is perfect dunked in coffee, tea or hot chocolate. Music: Jason Shaw www.youtube.com 1 cup blanched whole almonds or strips, toasted and coarsely chopped 1 teaspoon baking powder 1 / 8 teaspoon salt 2 cups flour 3 / 4 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 1 / 2 teaspoon pure almond extract Preheat oven to 350 ° F (180 degrees C). Toast almonds for 8-10 minutes or until golden brown andfragrant. Let cool and then chop coarsely. Set aside. Reduce the oven temperature to 300 ° F (150 ° C) and line a baking sheet with parchment paper. In a small bowl, lightly beat together the eggs and extracts. Set aside. In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually the egg mixture and beat until dough is formed by a few almonds in the center. On a lightly flouredSurface roll dough into a log about 14 inches (35 cm) and 3 to 4 inches (8-10 cm). Transfer protocol in the prepared pan and bake for 30-40 minutes, or until firm grip on the (logs will spread during baking). Remove from oven and cool on a rack about 10 minutes. Transfer logs to a cutting board and with a serrated knife, cut log into slices 1 / 2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn and bake the slices on a different10 minutes ... Cheap Transformers 220v 45 Pound Olympic Bar Top Quality
