Biscota Thipla Me Marmelada (Sandwich Cookies W/marmalade)
INGREDIENTS:
4 c All-purpose flour
1 tb Double-acting baking powder
1/2 ts Salt
4 lg Eggs; beaten
1 c Sugar
1 c Vegetable oil
1 1/2 ts Ground cinnamon
1 Egg
1 c Finely chopped almonds
4 c All-purpose flour
1 tb Double-acting baking powder
1/2 ts Salt
4 lg Eggs; beaten
1 c Sugar
1 c Vegetable oil
1 1/2 ts Ground cinnamon
1 Egg
1 c Finely chopped almonds
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Preheat oven to 350 degrees. Line several baking sheets with foil. Sift the dry ingredients into a large bowl. Beat the eggs, then add the sugar, oil, and cinnamon. Gradually stir the egg mixture into the flour mixture. Roll the dough into 1/2-inch-thick ropes on a floured board. Cut the ropes into 4-inch lengths and bring the ends together to form rings. Dip the rings into the beaten egg, then into the nuts. Then place the cookies on the baking sheets. Bake about 20 minutes. Cookies should be firm, but not browned.
Preheat oven to 350 degrees. Line several baking sheets with foil. Sift the dry ingredients into a large bowl. Beat the eggs, then add the sugar, oil, and cinnamon. Gradually stir the egg mixture into the flour mixture. Roll the dough into 1/2-inch-thick ropes on a floured board. Cut the ropes into 4-inch lengths and bring the ends together to form rings. Dip the rings into the beaten egg, then into the nuts. Then place the cookies on the baking sheets. Bake about 20 minutes. Cookies should be firm, but not browned.