A twice-baked cookie.
makes: 4 dozen
1 cup milk
4 tablespoons butter, cut into small pieces
pinch of salt
⅔ cup granulated sugar
1 (1/4 ounce) envelope active dry yeast
¼ cup lukewarm water
1 teaspoon almond extract
4 cups all-purpose flour
Lightly grease cookie sheet or line with parchment paper.
In a saucepan, bring milk just up to boiling.
Remove from heat.
Stir in butter, sugar and salt
Stir sugar into milk mixture.
Let mixture cool to room temperature.
In a large bowl, combine yeast and lukewarm water; let set for 5 minutes.
Combine cooled milk mixture with almond extract and egg.
Add flour and yeast mixture.
Knead dough in a bowl, until a smooth, soft dough forms. Add more flour if necessary.
Shape dough into a 13 x 2-1/2 inch loaf and place on cookie sheet.
Brush top water and sprinkle with sugar.
Gently cover with a tea towels until doubled in size, about 1 hour.
Preheat oven to 325F.
Bake about 18 minutes or until golden brown.
Remove from oven (leave oven on).
Let loaf cool on cookie sheet 10-15 minutes, or until cool enough to handle.
Transfer to a cutting beard and cut, with a serrated knife, into ½" thick pieces.
Place slices on cookie sheet and return to oven for 15 minutes.
Turn off the oven but leave the cookies in the oven about 20 minutes.