Yields 36 Portions
1/2 cup melted Butter
1 cup Sugar
3 tablespoons Brandy
1 teaspoon Vanilla
1 teaspoon Almond extract
1 cup unsalted, chopped Almonds
3 large lightly beaten Eggs
2 1/2 cups All-purpose flour
1/2 tablespoon Baking powder
1/4 teaspoon Salt
Level of Difficulty:
1 Hour 10 Minutes
This recipe has not been reviewed
Cream butter and sugar. Add brandy, vanilla, almond extract, almonds and eggs. Mix well.
Stir in flour, baking powder and salt. Form into a long loaf (or loaves), place on a cookie sheet and bake at 350°F for 20-30 minutes or until firm. Remove from oven and let cool slightly.
When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for an additional 15-25 minutes, turning once, until both sides are brown-flecked and toasted.
Cool thoroughly and store in an airtight jar.
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