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Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Sugar

  2. 1/2 cup 99g / 3 1/2oz Unsalted butter melted

  3. 2 teaspoons 10ml Ground cinnamon - (or 3 tsp)

  4. 2 tablespoons 30ml Vanilla extract

  5. 1 teaspoon 5ml Coarse salt

  6. 3 Eggs

  7. 1 cup 93g / 3 1/3oz Almonds or hazelnuts --coarse chop

  8. 2 3/4 cups 171g / 6oz Flour

  9. 2 teaspoons 10ml Baking powder

  10. Powdered sugar

Instructions Jump to Ingredients ↑

  1. In a mixer blend together butter, sugar, cinnamon, vanilla and salt. Add eggs one at a time until mixture is light and fluffy. Stir in nuts.

  2. Sift together four and baking powder. Stir into sugar mixture. Chill at least 2 to 3 hours.

  3. Shape dough into loaves about 1 inch thick, 2 inches wide and as long as your greased cookie sheet. Bake at 350 for 25 minutes.

  4. Remove from oven and let cool. Cut loaves in 1 inch diagonal slices. Lay slices cut side down on a cookie sheet and return to oven for 5 to 10 minutes until lightly toasted. Sprinkle with powdered sugar. Store in an air tight container. These will last a long time if you can keep from eating them.

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