QUARESIMALE
2 c. whole natural (unblanched) almonds, coarsely chopped
1 1/2 c. unbleached all purpose flour
1/2 c. packed light brown sugar
1/4 c. sugar
1 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. salt
1/3 c. olive oil
2 large eggs
1/4 tsp. almond extract (no imitation stuff please!)
Preheat oven to 350 degrees F. Line a baking sheet with foil & butter lightly.
In a large bowl, combine the almonds, flour, sugars, cinnamon, baking powder & salt. Stir together to blend. In a separate bowl whisk together the eggs, oil & extract. Add the oil mixture to the dry ingredients & stir to mix well. You may have to use your hands to gather the dough. It should be crumbly but not dry.
Take half of the dough & form 2 logs about 3 inches wide, 1/2 inch thick & 12 inches long. Place the logs on the prepared baking sheet. Bake for about 20 minutes. Remove the logs from the oven & let them cool for 5 minutes. Once slightly cooled, cut the logs into slices about 1/2″ thick on a diagonal. Place the slices back on the baking sheet & bake for another 20 minutes. You’re going to need 2 sheets. Remember these cookies should be hard “like glass.”
*DIVA NOTE* Remember everyones oven is different. The recipe says bake for 20 minutes each time, but I cooked them 17 minutes each time. So be careful not to burn them!
(Recipe is from Marie Simmons’ book “Bar Cookies A to Z”)
