1 c  FILIPPO BERIO Brand Olive

           -Oil
      1    Strip lemon peel (2")

      4 ts Sesame seeds

    1/2 c  Dry white wine

      1 ts Grated lemon peel

      1 ts Grated orange peel

    1/3 c  Sugar

    1/2 c  Sliced almonds

  3 1/2 c  All-purpose flour

      1 tb Ground cinnamon

  1. Heat oil, 2" strip lemon peel and sesame seeds in large skillet over

  medium heat until seeds are lightly browned. Remove from heat; cool.
  2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add

  wine, grated lemon and orange peels, sugar and almonds; stir.
  3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually,

  stirring well. Gather dough into ball; knead once or twice until smooth.
  Set aside to rest for 30 minutes.
  4. Preheat oven to 350'F. Divide dough into 18 equal pieces. Roll each into

  a ball and flatten about 3" across and 1/4" thick. Place on lightly greased
  baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on
  wire rack. Store in covered container.
  Makes 18 cookies.