Pain d’Amandes (Almond Cookies from Brussels)

4,5 cups sifted flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups blanched grated almonds
1 & 1/4 cup light brown sugar; packed
1/3 cup brandy [or orange juice]
2/3 cup milk
2 sticks butter; melted

Sift flour, baking powder, cinnamon and salt into a bowl. Add grated almonds and brown sugar. Pour in brandy or juice, milk, and butter. Mix well with hands until dough feels like clay. Shape into a roll. Wrap in plastic wrap and chill overnight.

Slice 1/4-inch slices and place on lightly greased cookie sheet. Bake – 375° about 8-10 minutes. Remove from sheet immediately. Cool on wire rack.

Makes about 60 cookies. Keep in airtight container or plastic bag.

Source: my Fidonet collection.