|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Blanched almonds||1 Cup (16 tbs), ground|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Quick-cooking rolled oats||1 1⁄2 Cup (24 tbs)|
|Unblanched chopped almonds||1⁄2 Cup (8 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
1. Combine brown sugar, oil and water in a large bowl with a wooden spoon. Stir in ground almonds, then the whole wheat flour, oats and salt until well blended and smooth.
2. Turn out onto a lightly floured pastry cloth or board; knead 5 minutes, adding only enough extra flour to keep dough from sticking.
3. Roll out to an 18 x 16-inch rectangle; sprinkle chopped almonds and sesame seeds over dough; roll into dough lightly; cut into 2-inch squares. Place on cookie sheets.
4. Bake in moderate oven (350°) 10 minutes, or until cookies are golden; remove to wire racks with a spatula; cool completely. Store in containers with tight-fitting lids.