-Mary Tuohy=FHWN03B
  2 1/2 c  Flour + flour for sheet
      1 ts Baking powder
    1/2 ts Salt
      4 lg Eggs
    3/4 c  Sugar
      1 ts Grated orange peel
  1 1/2 ts Vanilla extract
      1 c  Toasted almonds coarsly chpd
  1. Preheat oven to 325 degrees. Butter & flour large baking sheet 2. On a
  piece of wax paper, sift flour, baking powder, baking soda & salt.
   3. In a large bowl, beat eggs & sugar until light & foamy. Beat in orange
  peel & vanilla. Stir in dry ingredients. Stir in almonds 4. On the baking
  sheet, shape the dough into 2 4-by-2 inch logs about 4 inces apart. Smooth
  the tops & sides with a rubber spatula.
   5. Bake the logs 30 minutes or until firm & golden. Remove from oven &
  reduce oven heat to 275 degrees. Cool 10 minutes.
   6. Slide a metal spatula under the logs and transfer them to a cutting
  board. With a large chef's knife cut the logs diagonally into 1/2 inch
  slices. The best way to do this isto place the tip of the knife on the
  board then press down firmly. This will cut cleanly through the almonds,
  and the cookies will be less likely to crumble. caramelized. Watch closely
  to prevent burning. Let cool slightly then serve or refrigerate for later.
  Jo Merrill Ex, 1 Fat Ex, 1/2 Fruit Ex, 60 cal Opt Ex
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