(*) To blanch almonds, dip almonds into boiling water for 1 minute. Remove the brown skin covering. Dry in a 200°F oven for 30-45 minutes, stirring occasionally. Use a food processor to chop them to the finest size possible. (A 2-pound bag of almonds is what you'll need for this recipe).
Preheat oven to 300°F. Combine all of the ingredients thoroughly. Form into desired shapes and sizes (we usually form them into crescents) and bake on greased and floured cookie sheets. Bake for 20-30 minutes depending on thickness of cookie. (In my oven, it takes about 24 minutes).
