Ingrients & Directions
1 egg
1/2 c sugar
1/3 c finely chopped
: blanched/skinned almonds
1/2 c all purpose flour Preheat oven to 325F. Beat egg lightly
and gradually add sugar. Beat with mixer until light and foamy–about
20 minutes. Add almonds and flour; mix well. Roll dough into
finger-thick ropes on a very light floured surface. Flatten slightly
with fingertips and cut into 3 inch lengths and place on ungreased
cookie sheets. Bake in oven until light brown–about 10 minutes.
Remove from cookie sheets and cool completely before storing in
airtight containers. Stores 1 to 2 months.
Makes 2 dozen cookies.
Yields
4 Servings