Almond Rusks

• 1 c. shortening
• 1 1/4 c. sugar
• 2 eggs
• 2 tsp. almond extract
• 5 c. flour
• 1 tsp. soda
• 1 tsp. salt
• 1 c. sour cream
• 1 c. almonds, ground in food processor

1. Cream the shortening and sugar.
2. Add beaten eggs.
3. Blend in almond extract.
4. Sift dry ingredients.
5. Add alternately with sour cream and almonds.
6. Divide dough into 6 parts.
7. Shape into 15-inch long rolls.
8. Place 3 rolls on each of two ungreased cookie sheets. Allow space between, as they spread in baking.
9. Bake 30 minutes at 350u0b0.
10. Remove rolls from pans and cut diagonally into 3/4-inch slices.
11. Place slices, cut side down, on cookie sheet.
12. Return to oven.
13. Toast 10 to 15 minutes until brown.
14. Turn Rusks and do the other side.
15. Store in tightly covered container.
16. Makes about 7 dozen.

shortening, sugar, eggs, almond extract, flour, soda, salt, sour cream, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310315 (may not work)