This is a version based on one from my cousin Carolyn. She has gotten many rave reviews of them and are the center of the party when she brings them.
I think she does some different things to hers, since I did not have the same tasty results. This is a work in progress recipe.
- 2.5 C (11 oz) All Purpose flour (flower power!)
- 3/4 t salt (M suggests more salt, but might have been too low)
- 2 t baking powder
- 1 C (7.5 oz?) white sugar
- 1 C brown sugar (6oz)
- 2 t almond extract
- 2 eggs (4oz)
- 1/2 C (3.5 oz) vegetable oil
- 2 T water
- 10 oz whole almonds
- 10 oz sliced almonds (see step #6)
- egg white (for wash)
- 4 oz chocolate for dipping (optional)
- 2 baking sheets
- parchment paper
- 2 bowls, or 1 bowl and one mixer with dough hook and regular paddle
- sifter / colander
- cutting board
- serrated knife
- Set oven for 350 degrees. Or, if you are M and I, set it to 300, listen to it start, then get really frustrated as the stupid $&% oven turns off, then turn it back on, and watch it go to 450.
- Line 2 baking sheets with parchment paper. This will keep things clean, since it is a sticky mess when moving around.
- Sift together dry ingredients (flour, salt, baking powder and white sugar). Place to side.
- Beat wet ingredients together until smooth (brown sugar, almond extract, eggs, oil, water and cinnamon).
- Add a little bit (1/2 C) of dry ingredients into the wet to ensure a smooth consistency. Avoid mixing it all together at once, which is a PITA to mix properly afterward.
- Add almonds. Mix in with a spoon or a dough hook. I found the end result to be too almond-y for my tastes. I think I will go with 15 oz total next time.
- Divide into 4 logs. Place 2 logs on each baking sheet. Flatten down to the desired thickness, about 3/4″. Shape the log to look like a rectangle when you look straight down. This ensures even baking.
- Bake the first batch at 350 for 15-25 minutes, or until it has baked all around. If the logs are thick, then longer bake time.
- While the 2nd batch bakes, transfer the cookies to a cutting board. When cool enough to touch (about 5 minutes), use a serrated knife to cut them in 1/2″ wide pieces. Check the ends. They may be fully cooked and do not need a second bake.
- Transfer the cut cookies back onto the parchment
- Bake the individual cookies for 5 minutes, flip, bake for 5 more minutes. You want to make sure they are not raw still, but not so dry to hammer nails in. They should be fairly soft when warm, so that when they cool they are still a bit soft.
- Let cool for 10-20 minutes on a separate sheet.
- Melt the chocolate over double broiler until just soft. It should read around 90 degrees. Dip one side of the cookies in, then place back on parchment paper. Or brush chocolate on with spatula.