Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- 1 Tbsp. oil
- 2 large cloves garlic, crushed (optional)
- 1/4 cup whole un-blanched almonds
- 2 tsp. active dry yeast
- 1 1/3 cups warm water (105-115 degrees)
- 1 1/2 tsp. salt
- about 3 1/2 cups flour
Directions
- Heat oil in small skillet; add garlic and almonds. Cook and stir over medium heat until almonds are lightly toasted. Drain; cool on paper towels; discard garlic. Chop almonds very fine (see note); set aside.
- in a large bowl, or food processor dissolve yeast in the warm water. Add salt, 2 cups flour and the almonds. Beat or process until well blended and smooth. Gradually add about 1 1/2 cups flour, beating or processing until soft dough forms. Knead on floured surface 10 minutes or until smooth and elastic.
- Cut dough into 24 equal pieces. Roll each in 15 inch-long pencil- thick rope. Place 1/2 inch apart on lightly oiled baking sheet.
- Bake in preheated 375 degree oven, turning once, about 30 minutes or until evenly browned. Turn off heat; let stand in oven with oven door slightly ajar until cool. Store airtight in a dry place.
-
makes 24 sticks