Spanish Almond Cookies
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In Spain, these are called "perrunillas". Don't even think about adding them to a school lunch box! These are adult cookies. Serve them with a glass of wine in the late afternoon or after dinner. The olive oil makes them just crisp enough, but no "oily" flavor is tasted, thanks to the fragrant scents of cinnamon and lemon. INGREDIENTS 3 cups flour 1/4 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 2 large eggs 1-1/4 cups sugar 1 cup lightly flavored olive oil 1 tablespoon grated lemon peel 1/8 teaspoon aniseed, crushed, optional 1 egg yolk, beaten with a few drops of water Sugar 1/4 cup almond halves Preheat oven to 350 degrees. Sift together the flour, baking soda, cinnamon and salt. Combine eggs and sugar, beat in the olive oil, then add lemon peel and aniseed. Stir in the dry ingredients until well-mixed, making a soft dough. Chill the dough 30 minutes. Roll dough into 1-1/4-inch balls or ovoids (egg-shaped) and flatten them slightly to a thickness of 3/4-inch. Place on an ungreased baking sheet. Brush the tops of the cookies with beaten egg yolk, sprinkle with sugar and press an almond half in the center of each. Bake until cookies are lightly golden, about 15 minutes. Makes about 40 cookies