Ingredients
- 2 Cups sugar
- 1 cup (1/2 lb) butter, melted
- 2 tsp vanilla
- 2 tbsp water
- 2 cups coarsely chopped almonds
- 6 eggs
- 5.5 cups of unsifted, all purpose flour
- 1 tbsp baking powder
Prep
- Mix sugar butter vanilla and water.
- Beat in the eggs, one at a time
- Stir in almonds
- Mix flour with baking powder and stir into the sugar mixture: blend thoroughly
- Cover and chill the dough for 2-3 hours (or overnight)
Bake
- Preheat oven to 375°F
- Directly on greased baking sheets, without sides, shape the dough with your hands to form flat loaves that are about 1/2 inch thick and 2 inches wide, as long as the baking sheet. Place no more than two loaves parallel and well apart.
- Bake for 20 minutes
- Remove from oven and let loaves cool on pans until you can touch them.
- Cut in diagonal slices that are about 1/2″ to 3/4″ thick.
- Lay slices on cut sides close together on baking sheets and return to 375° F oven for 15 minutes or until lightly toasted.
- Cool on wire racks and store in air tight containers or freeze
- Makes about 9 dozen, depending on size.
