6 cups flour 2 teaspoons cinnamon 1 teaspoon baking powder 1 pound soft butter 1 cup sugar 1 cup brown sugar 3 eggs 2 2/3 cups shelled almonds -- ground
Sift flour and measure. Add cinnamon and baking powder and sift 3 times. Cream butter. Add sugars, a little at a time, and beat until light and fluffy. Add the eggs and beat thoroughly. Fold in the ground nuts. Add flour gradually and mix well. Shape the dough in rolls about 1½ inches thick. Refrigerate them for at least 12 hours. Slice very thin.
Bake 10 minutes on greased baking sheets in a preheated 400º oven
