1 c FILIPPO BERIO Brand Olive -Oil 1 Strip lemon peel (2") 4 ts Sesame seeds 1/2 c Dry white wine 1 ts Grated lemon peel 1 ts Grated orange peel 1/3 c Sugar 1/2 c Sliced almonds 3 1/2 c All-purpose flour 1 tb Ground cinnamon 1. Heat oil, 2" strip lemon peel and sesame seeds in large skillet over medium heat until seeds are lightly browned. Remove from heat; cool. 2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add wine, grated lemon and orange peels, sugar and almonds; stir. 3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually, stirring well. Gather dough into ball; knead once or twice until smooth. Set aside to rest for 30 minutes. 4. Preheat oven to 350'F. Divide dough into 18 equal pieces. Roll each into a ball and flatten about 3" across and 1/4" thick. Place on lightly greased baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on wire rack. Store in covered container. Makes 18 cookies.
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