-
1
Preheat oven to 375F.
-
2
Butter and flour large baking sheet.
-
3
Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend.
-
4
Make well in center of dry ingredients.
-
5
Add 4 eggs, honey, lemon peel and vanilla to well.
-
6
Stir egg mixture until blended; gradually mix in dry ingredients.
-
7
Mix in almonds.
-
8
Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs.
-
9
Space logs 3 inches apart.
-
10
Using moistened fingertips, shape logs neatly.
-
11
Beat remaining egg in small bowl.
-
12
Brush logs generously with egg; sprinkle with 1 tablespoon sugar.
-
13
Bake logs until golden and firm to touch, about 15 minutes.
-
14
Cool logs on baking sheet 10 minutes.
-
15
Reduce oven temperature to 325F.
-
16
Transfer warm logs to work surface.
-
17
Cut on slight diagonal into 1/2-inch-thick slices.
-
18
Arrange slices, cut side down, on 2 clean baking sheets.
-
19
Bake until pale golden, about 8 minutes.
-
20
Cool completely.
-
21
Store airtight up to 1 week.
