Singing for Supper (or Dessert)
Adapted from Tuscany, The Beautiful Cookbook
2 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
pinch of salt
3 whole eggs, lightly beaten
3/4 cup coarsest chopped almonds
1 egg yolk
1 tablespoon milk
Preheat oven to 350°F
In a large bowl, combine flour, sugar, baking powder, and salt.
Add eggs and beat with a wooden spoon to distribute the egg. Add the almonds and continue mixing with your hands until you have a stiff dough and almonds are evenly distributed.
Divide the dough into 3 equal portions. Roll each piece into a rope about 1 inch in diameter, and about 12 inches long. Flatten slightly.
In a small bowl, mix the egg yolk and milk, and brush the rolls with the egg mixture.
Line a large cookie sheet with parchment. Place the rolls on the parchment and bake until golden, about 20 minutes.
Remove from the oven and quickly slice each roll into 1/2-inch thick slices. Separate the cookies as shown, and return them to the oven for 8-10 minutes, or until golden brown.
Place cookies on a wire rack to cool and dry completely. Store in an airtight container.
Makes about 60 cookies.