1 c FILIPPO BERIO Brand Olive
-Oil
1 Strip lemon peel (2″)
4 ts Sesame seeds
1/2 c Dry white wine
1 ts Grated lemon peel
1 ts Grated orange peel
1/3 c Sugar
1/2 c Sliced almonds
3 1/2 c All-purpose flour
1 tb Ground cinnamon
1. Heat oil, 2″ strip lemon peel and sesame seeds in large skillet
over medium heat until seeds are lightly browned. Remove from heat;
cool.
2. Remove lemon peel strip. Pour oil and sesame seeds into large
bowl. Add wine, grated lemon and orange peels, sugar and almonds;
stir.
3. Combine flour and cinnamon in small bowl. Add to oil mixture
gradually, stirring well. Gather dough into ball; knead once or twice
until smooth. Set aside to rest for 30 minutes.
4. Preheat oven to 350’F. Divide dough into 18 equal pieces. Roll
each into a ball and flatten about 3″ across and 1/4″ thick. Place on
lightly greased baking sheet. Bake 20 minutes or until lightly
browned and firm. Cool on wire rack. Store in covered container.
Makes 18 cookies.
Yields
18 Servings