Ingredients
1/4 tsp. salt
1 1/2 cups sugar
Rind of two oranges, grated
4 c. flour
2 tsp. baking powder
1 1/2 sticks butter
4 eggs (PLUS 1 for egg wash)
6 oz. slivered almonds, toasted
Additional flour for kneading
Preparation
Preheat oven to 400’ F. In a large bowl, mix flour, baking powder, sugar, salt, and orange rind. Blend in butter until crumbly. Make a well in the dry ingredients, add the eggs one at a time, mixing between additions. Add toasted almonds, mix, knead in bowl until dough is even. Additional kneading on floured surface may be necessary. On a floured surface, shape dough into a 6" x 13’ rectangle. Cut into 12 strips. line baking sheets with parchment paper. Place six strips on sheet, press down to 1/2" thickness. Brush with egg wash. Bake 20 minutes, until golden. Remove from oven. Working quickly while loaves are still warm, slice each little loaf diagonally into 1/2’ slices. Keep remaining loaves on hot pan to keep warm or they will crumble when cut. Repeat with remaining six small loaves. Cool on racks, store in tins. These keep for a long time.
