Recipe by Shelley P.S.
The recipe came from my husbands grandma, or Beppe. She knew they were my favourite, so every time we went to their house, she would make sure that she had some on hand and then send some home with me! I am lucky in that she shared her recipe with me, too. They are remarkably quick to make and to disappear.
Top Review by smcgaughey
This is a great recipe HOWEVER, the oven temp is too high; 300 is about right. My first batch were way overbrowned, had to toss them, but I could tell this was going to be a terrific cookie. I made two additional batches baked at 300 for 25 minutes and they came out just perfect.
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 2 cups flour
- 1 cup sliced almonds
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Directions See How It's Made
- Preheat the oven to 350°F Separate the egg and set it aside.
- Beat the butter and the single cup of sugar together until fluffy.
- Add the egg yolk and almond extract and blend thoroughly.
- Stir in the flour. It will become crumbly.
- Sprinkle evenly into a 10x15 inch pan or cookie sheet, then gently press into the pan to spread it and flatten it.
- Sprinkle the sliced almonds over the dough, pressing lightly.
- Beat the egg while until foamy. Spread it over the almonds( yes it is messy)
- Combine the single tablespoon of sugar with the cinnamon, and sprinkle it as evenly as possible over all.
- Bake for 25 minutes, until light golden.
- Let cool for 10 minutes, cut into squares. Remove from pan onto wire racks to cool completely. Keeps well in a tin or freezer.