4 lg Egg
      1 pt Sugar
    1/4 c  Brandy
  1 1/3 tb Vanilla
    3/4 qt All-purpose flour
    1/2 c  All-purpose flour
      1 tb Baking powder
      1 tb Ground cinnamon
      1 ts Salt; generous
  1 1/3 c  Raisins
  1 1/3 c  Almonds
  Recipe by: Bon Appetit September 1995
  Preheat oven to 375.  Lightly grease heavy large baking sheet.  Using hand
  held electric mixer, beat egg and sugar in a medium bowl until very thick
  and fluffy, about 2 minutes.  Beat in brandy and vanilla.  Sift flour,
  baking powder cinnamon and salt into egg mixture and blend dough well.
  Mix in raisins and almonds.  Spoon dough onto prepared sheet to form 10 to
  11 inch strip.  Using moistened fingertips, shape dough into neat 11 inch
  long by 2 1/2 inch wide log.
  Bake until log just begins to brown and feels firm to touch, about 20
  minutes.  Cool cookine log on sheet 15 minutes.  Maintain oven
  temperature.
  Transfer cookie log to work surface.  Using serrated  knife, cut crosswise
  into 1/3 inch
  wide slices.  Arrange slices on same baking sheet.  Bake 10 minutes.  Turn
  slices over.  Bake until beginning to color, about 8 minutes longer.  Cool
  cookings completely on baking sheet (cookies will become very crisp).
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