Ingredients

• 6 eggs
• 1 cup oil
• 2 1/2 cups sugar
• 4 1/2 cups flour (sifted)
• 1 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 1 lb. almonds, roasted and chopped in blender

Method

Beat 6 eggs with a mixer on high speed and slowly add sugar till a lemony color. Mix in the oil.

In a separate bowl, combine baking powder and spices with the flour. In the mixer bowl on low speed, combine dry ingredients with the wet ones. Fold in the chopped nuts.

To make it easier to handle, refrigerate the dough for a few hours.

Divide the dough into 4 equal parts. Roll out portions from each section in thin rope-like shapes approx. 6-8 inches in length. Bend in the middle and twist.

Place on an ungreased cookie sheet and bake at 375 degrees for 12-15 minutes.

Frost with a thin butter cream frosting.

We seem to recall this recipe making about 5 dozen cookies.

– Annie Kachurek & Laura Carcioppolo

(This is a favorite recipe that was given to my mother by her good friend and cumar, Antoinette Ferrari (Toots). Toots loved to cook and bake for her family. That was one of the many ways she showed her love for them.     – Annie)