1    Unsalted unblanched almonds
           --- (12 oz)
    1/4 c  Canola oil
  1 1/4 c  Sugar
      2    Eggs
  2 3/4 c  Whole wheat pastry-grind
           -flour -- or
           All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
      1 ts Anise seeds; finely crushed
  Recipe by: Jane Rubey, gourmet@aimnet.com (1996)
  Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic.Be
  careful not to scorch. (Cut a few nuts open and check that the centers are
  lightly browned but not dark.) Chop nuts coarsely. Reduce oven temperature
  to 325F. Lightly spray-grease a large cooking sheet.
  In a large mixer bowl, beat together oil, sugar and eggs. Sift flour,
  baking powder and salt together. Add dry ingredients, anise seed and
  almonds to mixer and mix until dough pulls together. Divide dough into 2
  equal parts. Spread each portion of dough into a strip about 3- X
  12-inches long. Bake in preheated oven for 30 minutes. Carefully remove
  each cookie strip to a cutting board and cut diagonally into 1/2-inch
  slices. Turn each slice onto its side and return to baking sheet. Return
  to oven and bake another 15 minutes. Remove from pan and cool on a rack.
  Makes 3-1/2 dozen cookies.
  Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
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