2 cups sugar
2 eggs, beaten
2 cups unsulfered molasses
4 tablespoons vinegar
4 teaspoons ginger
1 teaspoon cloves
1 teaspoon anise seed
1/2 teaspoon salt
1 1/2 tablespoon baking soda
1/2 cup warm water
1 teaspoon fennel seed, ground
1/2 pound candied citron peel*, cut fine
1 cup almonds, cut fine
flour – enough to make a stiff dough
1 egg, beaten
Mix sugar and molasses well. Add beaten eggs, vinegar, nuts, peel and spices. Add soda dissolved in warm water, then add enough flour to make a stiff dough. Roll out and cut into oblong bars. You can also cut the dough with cookie cutters. Prepare the frosting by mixing the powdered sugar with the egg. Mixture should be thin enough to spread. Spread cookies with frosting and bake at 350 F for 12-15 minutes.
½ cup Vegetable Oil ( do NOT substitute butter )
1 cup White Sugar
1 Tablespoon Almond Extract
3¼ cup All-Purpose Flour
1 Tablespoon Baking Powder
¾ cup Sliced Almonds
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.
Cream together the oil, sugar, eggs, and almond extract. In a separate bowl, combine the flour, baking powder, and roughly half of the almonds.
Mix the dry ingredients into the creamed ingredients. The dough will feel heavy and be sticky. Do not add more flour!
Separate the dough into two sections. For each section: dump the dough onto the parchment paper-lined cookie sheet. Folding the parchment paper over the dough to protect it and your hands, press the dough down and shape into a log. The dough should be about ½” thick. If you have a pan that is long enough, it is fine to make one long log. Once the dough is shaped, top with the remaining sliced almonds.
Bake for 25 minutes. Remove from the oven, and slice with a pizza cutter, approximately ½ – ¾” thick.
Place the slices with one of the cut sides down, back on the baking sheet, and bake for another 5 minutes.
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 cup slivered almonds
1/4 teaspoon sea salt
1 teaspoon almond extract
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Mix flour, sugar, baking powder, almonds and salt in a large bowl.
Prepare the three eggs and mix with both extracts. Beat, by hand, for about 15 seconds.
Add the wet mixture to the dry mixture and mix until just combined. It will be a bit sticky.
Flour your hands and divide the dough in the bowl.
Pick up one half and shape into a long roll that is about 8″ x 3″ thick. Lay on the parchment paper.
Do the same with the other half and lay it next to the other roll with about 3″ apart.
Flatten the rolls until they are about 3/4″ thick.
Bake for 10 minutes, flip the pan and bake 10 to 15 minutes more until light golden brown.
Remove to a cooling rack and let them set about 10 minutes.
Place on a cutting board and cut across the log about 3/4″ slices.
Place back on the parchment paper, cut sides down, and bake another 15 to 18 minutes until golden.
Remove from oven and let cool. You can even leave them overnight.
Pack in an airtight container.