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Almond Cookie Slices




Source of Recipe


Family Circle Magazine


List of Ingredients




10 tablespoons (11/4 sticks) unsalted butter
1/3 cup honey
1/3 cup milk
1/4 teaspoon almond extract
21/2 cups whole almonds, toasted
3/4 cup packed light-brown sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Almond Glaze (recipe follows)




Recipe



1. Melt butter in small saucepan. Stir in honey, milk and almond extract; set aside to cool.
2. Combine 11/4 cups of the almonds and the brown sugar in food processor. Whirl just until nuts are texture of coarse meal.
3. Add cooled butter mixture to processor. Whirl until smooth. Add flour, cinnamon, baking powder, baking soda and salt. Whirl just until mixture is combined.
4. Scrape into bowl. Stir in remaining 11/4 cups whole almonds. Line 9 x 9 x 2-inch-square baking pan with plastic wrap. Place dough in pan and pat level. Place in freezer for 20 minutes or until firm.
5. Heat oven to 350°. Lightly coat baking sheets with nonstick vegetable-oil cooking spray.
6. Cut the cookie mixture into 1/4-inch-wide slabs. Arrange on prepared baking sheets, placing them 1/2 inch apart.
7. Bake in 350° oven for 18 minutes or just until golden. Transfer to wire racks to cool. Drizzle with glaze.
Almond Glaze: Stir together 1 cup confectioners sugar and 1/2 teaspoon almond extract in a small bowl. Gradually stir in 6 teaspoons water or just enough to make thin glaze.