2 cups flour
4 tablespoons powdered sugar
2 cups nuts, chopped
1/2 pound butter
1 tablespoon water
1 tablespoon almond extract

For rolling
Powdered sugar

Cream butter and sugar, add water and extract gradually, then flour and nuts; mix thoroughly with hands, and roll into size of walnuts, then flatten.

Place cookies close together on cookie sheet, and bake in a slow oven (300 degrees F.) about 1 hour.

When cool, but not cold, roll in powdered sugar.

Makes about 4 1/2 dozen.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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