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- 1/3 cup butter
- 2/3 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon ground cardamom or cinnamon
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3/4 cup toasted chopped hazelnuts or almonds
- 1/4 cup finely snipped dried apricots
- 1 egg yolk (optional)
- 1 tablespoon water (optional)
| 1. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, baking powder, and cardamom or cinnamon; beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can. By hand, stir in any remaining flour, nuts, and apricots. 2. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until easy to handle. Shape each portion into a 9-inch-long log. Place about 4 inches apart on a lightly greased cookie sheet. Flatten logs slightly until about 2 inches wide. For a shiny surface, stir together egg yolk and water; brush onto logs. 3. Bake in a 375 F oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2-inch-thick slices. Lay slices, cut side down, on an ungreased cookie sheet. 4. Bake in a 325 F oven for 8 minutes. Turn slices over; bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Cool on a wire rack. Store in an airtight container at room temperature for up to two days or freeze, in a freezer container, for up to six months. Makes about 32 slices. |
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