Almond Strips Recipes

RASPBERRY ALMOND STRIPS

Steps:

• Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.

ALMOND STRIPS

Steps:

• Stir together flour and baking powder.
• Uaing an electric mixer, beat butter or margarine until smooth.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon almond extract; beat well.
• Stir in flour mixture and beat until thoroughly mixed.
• Divide the dough in fourths; roll each portion into a twelve inch roll.
• Place 2 rolls four to five inches apart on an ungreased cookie sheet.
• (To facilitate cutting, use cookie sheets without sides-- or the back of cookie sheets with sides.) Flatten each roll till it is about 3 inches wide.
• Repeat with remaining rolls.
• Brush each flattened roll with a little milk and sprinkle with about 2 tablespoons of the the sliced almonds.
• Bake in a preheated 325 degree oven for 12 to 14 minutes or until edges are lightly browned.
• While still warm, cut crosswise at a diagonal into 1 inch strips.
• Cool completely.
• Stir together the powdered sugar, the 1/4 teaspoon almond extract and the milk to make a thin frosting.
• Drizzle frosting lightly back and forth over strips.