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Author Notes: The recipe is from my grandmother. I made it every week and we have it for breakfast. Just perfect to dunk your bread into coffee. It is similar to biscotti, but denser. We own a casual Resturant and not only did the customers love it but we couldn't keep it in stock because the waitstaff couldn't stop eating it. A true keeper. —Gail Flynn
Makes about one dozen
- 3/4 cup Sugar
- 1 t. Almond extract
- 1 t. Baking power
- 1 stick Unsalted butter softened
- 3 cups Flour
- 1/2 cup Chopped walnuts
- Add sugar,butter and almond.
- Adding heaping teaspoon of baking powder, flour and nuts. The doughy should be stiff.
- Prepare baking sheet with a Silpate or lightly buttered. Wet hands in order to shape drought into two long loaves side by side. Bake at 375 for 30 miinutes.
- Slice loaves at an angle. Return to oven for 10 minutes or until toasted.
- Store in cookie tin.
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