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Instructions |
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Preheat the oven to 350 degrees.
If using almond paste, grate or shred the paste a bit. (If
using Solo almond filling just use as is.)
Cream the paste and sugar.
Add the butter and cream together until smooth.
Stir in the chopped nuts.
Blend in the eggs and extracts.
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Combine all dry ingredients.
Add to the wet ingredients and mix well.
Fold in additional almonds.
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Take half of the batter and form it into two 9 X 4 inch
rectangular logs on a baking sheet lined with parchment
paper. This spreads a lot, so you might want to use 2 baking
sheets so they don't run into each other.
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Bake for 40 minutes. Reduce the oven to 325 if it browns too
quickly.
Cool for 15 minutes.
Cut into approximately 1-in wide wedges using a serrated
knife.
Transfer back to the baking sheet turned on it's side-
carefully as the pieces are a bit crumbly.
Reduce the heat of the oven to 300 degrees. Bake another
35-45 minutes, turning once, until the cookies are a bit
crispy.
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| Serving
Suggestions |
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This recipe is great with all almonds or a mixture of almonds, hazelnuts, or walnuts. Enjoy dipped into a nice cup of coffee or tea.
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Originally Submitted
12/8/2012
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