Italian Almond Cookies

• 1 c. sugar
• 2 eggs
• 1/2 tsp. cloves
• 1/3 c. vegetable oil
• 2 1/2 c. flour
• 1 whole tangerine skin, chopped fine
• 1 c. brown sugar
• 2 tsp. cinnamon
• 2 tsp. baking powder
• 2 Tbsp. water
• 3 c. almonds, hand chopped or very coarsely chopped in blender

1. Mix well the sugar, eggs, cloves, oil, brown sugar, cinnamon, baking powder, tangerine skin and water.
2. Add flour, one cup at a time, alternating with almonds.
3. Mix with hands.
4. Divide into two large strips (approximately as long as my cookie sheet and about 4-inches wide).
5. Place on a well-greased cookie sheet.
6. Brush with beaten egg yolk and 1 teaspoon water.
7. Bake in a preheated 350u0b0 to 375u0b0 oven for about 20 minutes.
8. Slice when warm into 1-inch wide slices.

sugar, eggs, cloves, vegetable oil, flour, tangerine skin, brown sugar, cinnamon, baking powder, water, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322264 (may not work)