1/2 lb Butter
2 Egg yolks
1 c Sugar
Scant 1/4 teaspoon ground
Cinnamon
2 c Unsifted flour
1/2 lb Sliced blanched almonds
3/4 c Sugar
6 tb Butter
3 tb Honey
3 tb Milk
Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2
by 1-inch jelly roll pan; set aside.
Combine the butter, yolks, sugar, cinnamon and flour and mix until
you form a cohesive ball of dough. Spread the dough onto the prepared
jelly roll pan and bake for 15 minutes.
Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on
occasion, until the mixture is light golden.
Remove baked dough; spread almonds mixture over the top and bake for
15 to 20 minutes longer until dark golden. Cool and cut into squares
or rectangles (be sure to cut the cookies before they turn too hard.)
Yield: 6 dozen, depending on how you cut them
COOKING MONDAY TO FRIDAY SHOW #MF6757
Yields
4 servings
