by Chef Brad Cookbook
2 1/2 cup whole white wheat flour
1/2 cup quinoa popped
1/2 cup amaranth, popped
2 tsp. baking powder
1/2 tsp. salt
4 eggs (slightly beaten)
1 cup sugar
1/2 cup butter (melted)
2 tsp. vanilla extract
1 1/2 tsp. almond extract
3/4 cup blanched almonds minced
Combine dry ingredients together. Combine wet ingredient together then add to dry, mixing well. Spread half the dough onto a cookie sheet to form a loaf 12x3x1 1/2 inches. Repeat with remaining dough. Bake at 350 degrees for 20 minutes or until it starts to turn brown around the edges. Cool 10 minutes.
Cut across loaf into slices 1/2 inch thick. Lay cookies cut-side down on a cookie sheet and bake for 12 minutes. Turn over and bake 5-10 minutes longer until dry and crisp. Yield: 4 dozen.
Note from Paula: This is wonderful for your hot drinks...hot chocolate or coffee. Yes, you have discovered one of my vices! Hope you enjoy them like I do.
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