1. Heat oven to 325 degrees. 2. Place all ingredients except almonds in mixer bowl; beat until dough is smooth, cleans side of bowl, and gathers into ball. 3. Lightly flour fingers and press dough evenly over bottom of unbuttered 9" square baking pan. Sprinkle almonds over top and press lightly into dough with palm of hand. Using sharp knife, score dough into 32 small rectangles (8 strips one way and 4 strips crosswise). Prick each rectangle twice with fork. 4. Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes. Let cool 5 minutes in pan, then cut rectangles. Cool completely in baking pan. Store cookies in airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
