| Ingredients: | |
| 3 Cups All-purpose Flour | 1 Tablespoon Baking Power |
| 1/4 Teaspoon Salt | 3 Large Eggs |
| 1/2 Cup Sugar | 1/2 Cup Butter, Melted and Cooled |
| 1 Tablespoon Grated Orange Peel (this can be omitted if you want and put in 2 tablespoons of strong coffee instead) | 1 Teaspoon Vanilla Extract |
| 1-1/2 Cups Whole Almonds | 4 oz. Semisweet Chocolate Melted |
Heat oven to 325° F. Arrange oven racks in the center and lower portion of the oven. Grease a cookie sheet.
Combine flour, baking power and salt in a bowl. Beat eggs in a mixing bowl at a medium/high speed for 1 minute. Gradually beat sugar into egg mixture and then at a low speed, beat in butter, orange peel and vanilla. Beat in dry ingredients just until blended.
Divide dough into thirds. On a lightly floured surface (I've done this directly on the baking sheet and it works just fine), shape each piece into a 14x1-1/2 inch log. Arrange logs 2-1/2 inches apart on the cookie sheet.
Bake on bottom oven rack 30 minute until firm. Cool on the pan for about 15 minutes.
You can choose to cut and keep them soft or bake again to get that wonderful crunchy texture.
Reduce oven to 275° F. Carefully transfer the logs to a cutting board, and with a serrated knife gently slice into 1/2 inch thick slices. Arrange the slices cut-side down on the baking sheet and bake for about 30 minutes or until the sides feel dry to the touch (switch and rotate the cookie sides after about 15 minutes.
I have used this as a basic recipe over the years. I've found its great with these changes: candied cherries (you need two small containers or about 1-1/2 cups of candied cherries), chocolate chips (1 8 oz. Bag), candied orange peel (about 3/4 of a cup) or a couple of tablespoons of strong coffee to intensify the chocolate flavor.
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