2 cups all-purpose flour
3/4 cup sugar
2/3 cup slivered almonds, chopped and toasted
3/4 tsp baking soda
1/4 tsp salt
1 tsp pure vanilla extract
1/4 teaspoon pure almond extract
Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
Turn the dough out onto a lightly floured surface, and knead lightly 10 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 15 minutes. Cut roll diagonally into 30-1/2-inch slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.
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