makes: 3 dozen
1-1/2 cups all-purpose flour
½ cup sugar
⅛ teaspoon baking powder
dash of salt
½ cup butter, room temperature
1 egg, beaten
¼ cup blanched ground almonds
1 teaspoon vanilla
To blanch almonds, place in boiling water for 30 seconds.
Place in clean tea towel and rub off the skins.
Place in a food processor to grind into a meal.
In a bowl, sift together, flour, sugar, baking powder, and salt.
Cut in butter with fork or rub with clean hands until crumbly.
Stir in eggs, almonds, and vanilla.
Form dough into a ball and wrap in plastic wrap.
Refrigerate 30-40 minutes.
Preheat oven to 375 F.
Lightly grease baking sheet or line with parchment paper.
Roll dough into logs about ¼" thick.
Cut into sections 5-6 inches in length.
Place on cookie sheet, gently overlapping the ends.
Alternatively, place dough in a cookie press and squeeze out into the circles.
Bake 8-10 minutes or until lightly browned.
Transfer to wire racks to cool.