Cantucci

1 Cup Whole, Raw Almonds

2 Cups All-Purpose Flour

1 ½ Teaspoons Baking Powder

1/8 Teaspoons Salt

½ Teaspoons Cinnamon

6 Tablespoons Butter Softened

2/3 Cup of Confectioners Sugar

2 Large Eggs

1 Tbs. Almond Extract


Place the almonds in a preheated 325-degree F. oven and toast the almonds just until they begin to take on color. Cool, and coarsely chop. Mix together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and powdered sugar. Add the almonds, the eggs and extract. Add the dry ingredients and continue mixing until well blended.

On a lightly floured surface, divide the dough in half, and form two loaves about 9 inches long and 2 1/2 inches wide and place on a lightly greased baking sheet. Bake for about 35 minutes or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into ½ inch slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.