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Vary the nuts and extracts for different flavours to match your favourite coffee shop.

7 dozen
3 cups all-purpose flour
1 cup sugar
1 tablespoon Fleischmann's® Baking Powder
3/4 teaspoon salt
4 eggs
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
2 teaspoons pure vanilla extract
OR 2 teaspoons anise extract
1 cup coarsely chopped toasted hazelnuts OR almonds
1 egg, lightly beaten

Preheat oven to 350°F. Spray 2 cookie sheets with cooking spray.

Combine flour, sugar, baking powder and salt in a medium bowl; set aside. Blend eggs, oil and vanilla in a large bowl. Gradually stir flour mixture into egg mixture until well combined. Stir in nuts.

Shape dough into 4 logs, about 10 to 12 inches long. Place 2 logs on each prepared cookie sheet. Brush each dough log with the beaten egg.

Bake 20 minutes, rotating cookie sheets halfway through. Remove from oven; let cool 10 minutes.

Slice each log into 1/2-inch slices. Place cookies, cut side up, on cookie sheets. Bake 15 to 20 minutes more until lightly toasted. Cool completely.

Recipe Tip: To form logs place a quarter of the dough onto the cookie sheet, cover with a sheet of plastic wrap and then form the log. After log is formed remove plastic wrap and repeat for other logs.



Total Time
Bake Time 45 to 50 minutes
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