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1
Toast whole almonds for about 6- 8 minutes.
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2
Remove and cool.
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3
Put aside 2 cups of the almonds.
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4
To the remainder one cup of almonds chop very fine.
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5
Add the honey to the chopped almonds and mix well.
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6
Add the brown and white sugar and stir in well.
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7
In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
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8
Add in the honey/nut/sugar mixture and beat well.
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9
Add in the dry ingredients and the 2 cups of almonds that were set aside.
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10
Combine all well and make a stiff dough.
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11
Divide the dough into two pieces.
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12
On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
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13
Keep 4 inches between logs.
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14
Preheat oven to 350 degrees F.
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15
Brush both logs with the egg wash.
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16
Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
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17
Remove each log to a wire rack.
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18
Cool 10 minutes.
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19
Slice into slices with serrated knife.
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20
Place back onto parchment lined sheet.
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21
Bake for 8 minutes.
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22
Remove and turn slices over.
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23
Bake another and final 8 minutes, until toasty and golden.
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24
Remove to wire rack and cool completely.
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25
Store airtight tin container.
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26
Will keep month or so at room temperature.
