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
Ingredients
-
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
Directions
-
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.
/bbe605ea-44d4-4a6f-8b33-aa7578112e8d--image.jpg)
See what other Food52ers are saying.