|Almonds||1 1⁄2 Cup (24 tbs) (with skins)|
|All purpose flour||2 Cup (32 tbs) (sifted)|
|Sugar||1 Cup (16 tbs)|
|Soft butter||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
Grate nuts, using small rotary grater; do not grind.
Put nuts, flour, and sugar in bowl.
Blend in butter with fingers or pastry blender.
Add remaining ingredients and mix well with fingers.
Shape into 2 long blocks, 2 inches across.
Wrap in wax paper and chill overnight; or freeze.
Cut into 1/8 inch slices, crosswise.
Put on greased cookie sheets and bake in preheated moderate oven (375°F.) for about 10 minutes.
Remove at once to racks to cool.
Store in airtight container.