1 c FILIPPO BERIO Brand Olive
-Oil
1 Strip lemon peel (2″)
4 ts Sesame seeds
1/2 c Dry white wine
1 ts Grated lemon peel
1 ts Grated orange peel
1/3 c Sugar
1/2 c Sliced almonds
3 1/2 c All-purpose flour
1 tb Ground cinnamon
1. Heat oil, 2″ strip lemon peel and sesame seeds in large skillet over
medium heat until seeds are lightly browned. Remove from heat; cool.
2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add
wine, grated lemon and orange peels, sugar and almonds; stir.
3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually,
stirring well. Gather dough into ball; knead once or twice until smooth.
Set aside to rest for 30 minutes.
4. Preheat oven to 350’F. Divide dough into 18 equal pieces. Roll each
into a ball and flatten about 3″ across and 1/4″ thick. Place on lightly
greased baking sheet. Bake 20 minutes or until lightly browned and firm.
Cool on wire rack. Store in covered container.
Makes 18 cookies.
From Favorite All Time Recipes – Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
Yields
18 Servings