|Brown sugar||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Sliced almonds||1⁄2 Cup (8 tbs), blanched|
Cream the butter or shortening and sugar and add the cold water, mixing well.
Add the dry ingredients sifted together, and the almonds.
Mix well with the hands and press into a long, smooth sausage about 2" in diameter.
Wrap in waxed paper and chill in the 'fridge overnight.
Next morning, with a sharp knife slice thinly, place pieces a little apart on an ungreased bak- ing tin and bake lightly brown in a moderate oven.
Remove as soon as cooked.