Categories: Dessert
Ingredients
- 2 CUPS WHOLE WHEAT FLOUR ( I USED PASTRY FLOUR)
- 1 CUP WHITE FLOUR
- 2 1/2 TSP BAKING POWDER
- 1/2 TSP SALT
- 4 EGGS
- 1 CUP SUGAR
- 1/4 CUP BUTTER MELTED AND COOLED
- 2 1/ TSP VANILLA
- 3/4 TSP ALMOND EXTRACT
- 2 TSP ORANGE ZEST
- 2/3 CUP ALMONDS FINELY CHOPPED
- ( I HAVE ADDED CHOC BITS, DRIED APRICOTS, OR CHERRIES OR CRANBERRIES. I HAVE ALSO USED A BIT OF ALMOND FLOUR IN PLACE OF WHOLE WHEAT FLOUR.)
Directions
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WHISK FLOURS, BAKING POWDER AND SALT TOGETHER.
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IN ANOTHER BOWL CREAM EGGS WITH SUGAR UNTIL LIGHT LEMON YELLOW. THEN BEAT IN BUTTER UNTIL WELL BLENDED. ADD VANILLA, ALMOND EXTRACT, ZEST, AND ALMONDS AND MIX WELL. STIR IN FLOUR UNTIL DOUGH FORMS.
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REFRIGERATE FOR 1 HOUR.
- LIGHTLY OIL BAKING SHEET OR LINE WITH PARCHMENT. PREHEAT OVEN TO 350 DEGREES.
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TURN DOUGH ONTO LIGHTLY FLOURED SURFACE AND SHAPE INTO 2 12 INCH LONG LOGS. BAKE FOR 18 MINUTES OR UNTIL JUST BEGINNING TO BROWN.
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REMOVE LOGS FROM OVEN AND COOL FOR 10 MINUTES.
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CUT INTO 1/2 INCH SLICES AND RETURN TO OVEN FOR 10 – 12 MINUTES. TURN SLICES OVER AND BAKE FOR 2-3 MINUTES. COOL ON WIRE RACK.