3 1/2 cups all-purpose flour
2 teaspoon baking powder
Pinch of salt
3 large eggs
2 teasp, vanilla
1/2 teasp almond extract
Grated rind [zest]of 1/2 lemon
1 cup coarsely chopped almonds lightly toasted
3/4 cup chopped hazelnuts,pecans or walnuts
3/4 cup pine nuts toasted
place all nuts on tin foil in oven @ 350 for 8 min to toast.
Sift together the flour, baking powder and salt; set aside. Beat the eggs
until light, add the sugar gradually and beat until the mixture is ribbony,
about 10 minutes. Stir in the rind and extracts. Add the
sifted ingredients and blend on low speed until incorporated. Fold in the nuts until blended.
With lightly floured hands, form 2 or 3 loaves, each 12 inches long and 2 inches wide; place on parchment paper lined baking sheet. Bake in a preheated 350-degree F. oven for 20 minutes until lightly golden.
Remove from the oven, and using a serrated knife, immediately cut diagonally into 3/4 inch slices. Lay the slices on their sides on a sheet pan, return to the oven and bake for 6 minutes on each side or until golden
brown. Remove from the oven, cool and store in a tightly covered
Yield: about 4 dozen cookies