2 Egg whites
2 Eggs
1/2 c Vegetable oil
1 ts Vanilla extract
1 ts Almond extract
1 c Sugar
1/2 c Raw almonds, coarse chopped
3 c Flour, divided; up to 4-1/2 c
1 ts Baking powder
Vegetable oil or spray
Cinnamon-sugar
In a large bowl, beat egg whites with eggs until creamy. Add the
oil, vanilla extract, almond extract, and sugar, and stir the
ingredients to combine thoroughly. Stir in the almonds. In a medium
bowl, combine 3 c flour with baking powder, and gradually stir this
into the egg mixture. Continue adding flour, a little at a time,
until the dough is fairly dry and easy to handle (consistency of
modeling clay) The final additions are best kneaded in by hand.
Preheat oven to 325 F. Knead the fdough for 1-2 minutes, divide
into 6 pieces and roll each into a long, thin strip about 1 inch in
diameter. Place the strips on greased cookie sheets. Brush or
spray with vegetable oil, and sprinkle the strips with
cinnamon-sugar. Place the cookie sheets in the hot oven and bake
the strips for 35 minutes.
DO NOT TURN OFF OVEN. Carefully remove the strips from the sheets, and
slice the strips on the diagonal into cookies about 1/2 inch thick. Lay the
cookies on their sides on the cookie sheets, and sprinkle the cookies again
with the cinnamon-sugar. Return the cookies to the hot oven, and bake the
cookies 10 minutes longer or until the cookies resemble hard toast.
