These are my Mom's Almond Slice cookies. If you have ever been the recipient of an Italian Cookie tray, or been into an Italian bakery, you have seen one of these cookies, maybe you've even tried one, and if you have, I can tell you right now that it wasn't nearly as delicious as my Mom's.
She's been making these for as long as I can remember. Her Italian cookie line up goes like this:
Out of that list, the only cookies I will eat are the last two. It's not that others aren't wonderful. They are some of her most requested cookies, I just don't like them. I adore the Almond Slices.
These are kind of like a softer version of a biscotti, chewy and crunchy at the same time. (Think crunchy chocolate chip cookie with chewy center). Make sure to check them before you take them out of the oven for the final time. They should be crunchy on top but moist in the center. They will continue to cook after you take them out of the oven, so just let them set. Make sure to cool completely before you slice them.
Mom's Almond Slices
In a large bowl mix:
1 cup sugar
1 cup brown sugar
½ cup vegetable oil
2 tablespoons water
2 ½ cups flour
2 teaspoons baking powder
Add to the previous ingredients.
Mix to combine and stir in 2 cups sliced almonds. Roll into 2 logs about 10 inches long, and wrap in plastic wrap. Refrigerate a minimum of 1 hour. (It’s really best to refrigerate the dough overnight).
Place on a cookie sheet and bake for 20 - 30 minutes at 350. You need to go on feel here, so times vary. Feel them to see if they are too squishy, if they are put them back into the oven for 5-minute intervals. They should feel slightly hard.
Let them cool completely before you cut them into slices.
I like to eat mine with a big glass of milk, but I'm sure a nice steaming cup of Joe would be great too.