SWISS ALMOND COOKIES

MAKES 3-4 DOZEN

This is a delicious cookie recipe. The baking process is similar to Italian biscotti, in that the dough is baked twice and formed into bars. The only drawback is finding the rosewater. It is usually available in health food stores, specialty shops, some drugstores and high-end grocery stores. There really is no substitute that would give the same flavor, other than just a few drops of rose syrup or essence, which are equally difficult to find. If available,you can use an equal amount of another flower-based water. Alternately, use almond or vanilla extract in a lesser amount, about 1 teaspoon.

INGREDIENTS

3/4 cup unsalted butter, softened

1 cup sugar

2 eggs

1 egg yolk

1 tablespoon rosewater

1 teaspoon cinnamon

1/2 teaspoon salt

2-1/2 cups sifted unbleached all-purpose flour

8 ounces slivered almonds, chopped

1 egg white, slightly beaten

1 tablespoon sugar

Cream butter and sugar in medium bowl. Beat in 2 eggs and 1 egg yolk, one at a time. Add rosewater, cinnamon and salt; beat well. Gradually stir in flour, blending well to make a stiff dough. Blend in 4 ounces of the chopped almonds, reserving the other for the top. Cover dough; chill for 2 hours.

Preheat oven to 375° F. Divide chilled dough into 4 pieces. Roll each piece into a rope 10-inches long; flatten slightly. Place ropes next to each other on work surface. Brush tops with egg white. Mix reserved almonds with 1 tablespoon sugar. Sprinkle over dough. Transfer ropes to lightly greased cookie sheets and place 3-inches apart. Bake for 10 minutes or until golden brown. Remove from oven. Cut each rope on the diagonal into 1-inch pieces. Remove from cookie sheets to wire rack and cool completely.

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