Kosin store kitchen knife rack

A nice super crunchy, not too sweet cookie that is perfect dunked in coffee, tea or hot chocolate. Music by: Jason Shaw www.youtube.com 1 cup blanched whole or slivered almonds, toasted and chopped coarsely 1 teaspoon baking powder 1/8 teaspoon salt 2 cups all-purpose flour 3/4 cup granulated white sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside. Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper. In a small bowl lightly beat the eggs and extracts together. Set aside. In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes. Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes ...