Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 Tbsp. oil
• 2 large cloves garlic, crushed (optional)
• 1/4 cup whole un-blanched almonds
• 2 tsp. active dry yeast
• 1 1/3 cups warm water (105-115 degrees)
• 1 1/2 tsp. salt
• about 3 1/2 cups flour

Directions

1. Heat oil in small skillet; add garlic and almonds. Cook and stir over medium heat until almonds are lightly toasted. Drain; cool on paper towels; discard garlic. Chop almonds very fine (see note); set aside.
2. in a large bowl, or food processor dissolve yeast in the warm water. Add salt, 2 cups flour and the almonds. Beat or process until well blended and smooth. Gradually add about 1 1/2 cups flour, beating or processing until soft dough forms. Knead on floured surface 10 minutes or until smooth and elastic.
3. Cut dough into 24 equal pieces. Roll each in 15 inch-long pencil- thick rope. Place 1/2 inch apart on lightly oiled baking sheet.
4. Bake in preheated 375 degree oven, turning once, about 30 minutes or until evenly browned. Turn off heat; let stand in oven with oven door slightly ajar until cool. Store airtight in a dry place.

5. makes 24 sticks

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