Almond Slices Recipe
Ingredients
| Melted butter | 1 1⁄2 Cup (24 tbs) | |
| Packed light brown sugar | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 Large | |
| Vanilla extract | 1 Teaspoon | |
| Lemon extract | 1⁄2 Teaspoon | |
| Slivered almonds | 1 Cup (16 tbs), finley ground | |
| All purpose flour | 5 1⁄2 Cup (88 tbs) | |
| Ground cinnamon | 2 Teaspoon | |
| Baking soda | 1 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 7251 Calories from Fat 2963
% Daily Value*
Total Fat 340 g522.7%
Saturated Fat 177.5 g887.5%
Trans Fat 0 g
Cholesterol 1331.1 mg443.7%
Sodium 4252.7 mg177.2%
Total Carbohydrates 960 g320.2%
Dietary Fiber 38.1 g152.4%
Sugars 409.5 g
Protein 116 g232.5%
Vitamin A 177.3% Vitamin C 0.88%
Calcium 65.9% Iron 220.8%
*Based on a 2000 Calorie diet
Directions
Add eggs, vanilla, lemon extract, and ground almonds; beat to combine well.
Stir in flour, cinnamon, baking soda, salt, and nutmeg until dough forms.
Cover bowl with plastic wrap and freeze dough 1 hour or until easy to handle.
Divide dough into 8 pieces.
On lightly floured surface, with floured hands, shape each piece into a 6 inch long log.
Wrap each log in plastic wrap and freeze at least 4 hours or overnight, until firm enough to slice.
Preheat oven to 350°F.
Grease large cookie sheet.
Slice logs into very thin (about 3/16 inch) slices.
Place slices, l 1/2 inches apart, on cookie sheet.
Bake 15 minutes or until cookies are browned.
With pancake turner, remove cookies to wire rack to cool.
Chef
