This recipe has a delicious raw dough--no egg! Very easy to make and the toasted almonds add such a nice aroma to the kitchen. The baking time is way too long -the cookies were done in half the time. The cookie is not terribly dry considering extracts are the only liquids;nor do they fall apart when eating them. I did a single dusting of powdered sugar - more than adequate. They are nothing like Russian Teacakes, which are a supposedly a variation of this recipe. The cookies need a very slight flattening before going into the oven; just enough to hold 2 almonds.
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