4 cups of flour
2 tsp baking soda
1 cup of sugar
1 cup of grape seed oil (or vegetable oil – do not use butter they will crumble)
4 large eggs
2 tsp of almond oil (or vanilla)
1 1/2 cups of sliced almonds
Topping can be melted chocolate, frosting, nut cream, etc.
Preheat over to 350
mix flour and baking soda and set aside
Mix oil, sugar, eggs and almond oil (use a wooden spoon because tradition says it mixes with more flavor this way)
Slowly add the flour mix until dough is formed.
Roll into logs and bake (at 350) until halfway or a little done.
Cut into slices and bake some more – (maybe use a cooling grill to get them even toastier0
Let cool and add toppings.
They do not have preservatives to freeze after a few days.
Recipe adapted from Chef Cohen via Denver Post (1997).
It’s time for a Triple Shot Friday.
And while I cannot do every challenge that I would like to, this post connects to the Round and Shiny themes that are rolling around and lighting up the blogosphere this week.
1. Asian Pin:
2. Round nougat cookies on a shiny plate.
This used to be one of my step-daughter’s favorite cookies, made my Archway.
3. Mango, biscuits, and apple tart:
Have a thrice as nice Friday.
Okay, that was cheesy, but it is triple shot Friday, so hey….