4 C. all-purpose flour
2/3 C. sugar
1 t. baking powder
1 t. salt
2 sticks butter or 1/2 lb. lard
4 large eggs
3 C. unblanched almonds
1 C. honey
1/2 t. cinnamon
Toasted sliced almonds (See Note)
Preheat oven to 350° F. and cover 3 or 4 cookie sheets with parchment paper.
For the Dough, combine flour, sugar, baking powder and salt in food processor; pulse to mix. Cut butter into 12 pieces; add to flour mixture and pulse to finely mix. Add eggs and pulse until dough forms a ball. Remove from bowl, wrap in plastic and refrigerate.
For Filling, grind almonds in food processor, then add honey and cinnamon. If mixture is very firm, add a tablespoon or two of water. (If mixture is very sticky, add a few more almonds. Do not overprocess or mixture will be difficult to roll.)
Divide the dough into 4 parts and roll each into a 12-inch square. Cut each square into 8 strips, each 1½ by 12 inches. (Divide almond paste into 32 pieces and roll into cigar shapes about 12 inches long.) Spread a length of filling down the center of each strip of dough, then fold a long end of dough strip over to contain filling. (Do not seal seams; filling should be partially exposed when cookies are twisted.) Cut each strip into 4-inch lengths. Twist each strip once or twice and place on cookie sheets.
Bake 12 to 15 minutes, until pale golden. Cool.
Before serving, drizzle with honey and sprinkle with almonds.
Makes 96 cookies.
Note: To toast sliced almonds, spread in single layer on a baking sheet and| place in 350° F. oven for 10 minutes, or until golden brown, stirring once or twice.