Spread the almonds out in a shallow
baking pan and roast at 400oF (200oC), Gas 6
for 4-5 minutes.
When cool enough to handle, skin and
chop finely.
Beat the egg yolks and sugar together
in a mixing bowl until pale and fluffy.
Stir in the flour, almonds, and salt
gradually, using a fork and then combining by hand.
Knead the mixture quickly but
thoroughly on a floured work surface.
Shape the dough into long cylinders
about 1 cm in diameter.
Transfer to a buttered and floured
cookie sheet.
Bake in a preheated oven at 375oF
(200oC), Gas 5 for 25 minutes.
Remove from the oven and rinse the
temperature to 400oF (200oC), Gas 6.
Slice the cylinders diagonally into
pieces 4 cm long, and return them to the oven for 10 minutes more,
or until pale golden brown.
Serves 4
Preparation:15 minutes
Cooking:40 minutes
Recipe grading: easy
Suggested wine: a sweet, medium or dry dessert wine (Vin Santo)
Note :
Be sure to roast the
almonds. The cookies will lack their distinctive flavor and texture if
unroasted ground almonds are used. Served with a glass of Vin Santo
(Holy wine) for dipping.
