2 cups almonds, sliced
9 cups flour
1 pound butter
1 pound margarine
1 ounce almond extract
4 tablespoons pure vanilla extract
2 cups sugar
2 shots amaretto
4 teaspoons baking powder
4 pounds powdered sugar
Bring the margarine and butter to room temperature and then cream until light
and fluffy. Add the sugar and cream well again. Add the vanilla and almond
extract, the amaretto and almonds and cream well once more. Add approximately
1/2 of the flour (about 3-4 cups) and mix well. Remove the dough to a very large
bowl--8 qt size. Continue adding the flour to the dough about 1 cup at a time
and mix well with your hands--it's too difficult to use a spoon. The dough
should be soft, not tacky and comes clean from the sides of the bowl but it
should not crumble--it must stick together.
Pinch off a small amount of dough and roll it into a log about 2" long and the
width of a nickel. Slightly flatten and very slightly shape into a crescent. Do
NOT make pointed ends, they will break and ruin the cookie. Bake at 350ºF for 10
minutes or until the top is dry and the bottom is just barely golden. Remove
from the oven and let them sit in the baking sheet for just a minute or two.
Carefully place the hot cookies in a large baking pan filled with powdered sugar
and cover with the powdered sugar.
When slightly cooled remove to another baking pan with powdered sugar and let
cool. Sprinkle with more sugar after they are cool. This process takes about 4
lbs of powdered sugar. These cookies can be frozen and they keep for up to 6
months or better in the freezer. I place them in heavy plastic circular
container. Lay the cookies in layers with a little powdered sugar between layers
and a single sheet of wax paper between each layer also. Cover tightly. Makes 30
dozen.. can halve recipe.