** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In large mixer bowl beat butter and sugar until blended.
3. Beat in eggs, lemon peel, almond extract and saffron.
4. Beat in flour mixture until well blended. Stir in almonds.
5. Divide dough in half. Shape each portion into a 12x2x1-inch loaf.
6. Place 6 inches apart on a lightly greased cookie sheet.
7. Beat the egg white until foamy. Brush over tops of loaves.
8. Bake in 375F oven 20 to 25 minutes or until light brown.
9. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2-inch thick slices.
10. Lay slices, cut side down, on cookie sheet.
11. Bake in a 325F oven 10 minutes longer or until dry and crisp.
12. Cool on wire rack. These cookies are good made several days ahead and stored in a paper bag to soften slightly.
13. To store longer, place in a covered container.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners allergies.
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