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Tuscan Almond Cookies

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Source: The Italian Gourmet

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Active Time:  10 Minutes
Total Time:  30 Minutes
Yield:  Serves 6

In Tuscany these are the obligatory ending to any lunch. Small, dense-textured and dry, they are served with Vin Santo, a sweet and strongly perfumed wine made from grapes that have been left to dry in the cellars. The custom is to dip the cookies in the Vin Santo. The recipe is very simple, and the cookies will keep in an airtight container for several months.

RECIPE INGREDIENTS

8 2/3 cups all-purpose flour

8 eggs, beaten

5 cups superfine sugar

1/2 teaspoon baking soda

salt

8 oz blanched almonds, finely chopped

Tuscan Almond Cookies Recipe at Cooking.com

DIRECTIONS

Preheat the oven to 300 degrees F. Heap the flour in a mound on a pastry board. Make a well in the center and add the eggs, sugar, baking soda and a pinch of salt. Knead briefly. Add the almonds and knead again to mix thoroughly.

Roll the dough into lengths about 1 1/2 inches in diameter (2 in long). Flatten slightly. Arrange the cookies on a buttered and floured baking sheet.

Bake in the oven for 7 to 8 minutes, or until golden. Remove from the oven, cut into diagonal slices about 3/8 inch thick. Return to the oven to finish cooking until perfectly browned, about 7 to 10 minutes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

1457

Fat. Total:

28g

Fiber:

Carbohydrates, Total:

275g

Sodium:

198mg

% Cal. from Fat:

17%

Cholesterol:

283mg

Protein:

31g

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