1 c FILIPPO BERIO Brand Olive

-Oil 1 Strip lemon peel (2")

4 ts Sesame seeds

1/2 c Dry white wine

1 ts Grated lemon peel

1 ts Grated orange peel

1/3 c Sugar

1/2 c Sliced almonds

3 1/2 c All-purpose flour

1 tb Ground cinnamon

1. Heat oil, 2" strip lemon peel and sesame seeds in large skillet over

medium heat until seeds are lightly browned. Remove from heat; cool. 2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add

wine, grated lemon and orange peels, sugar and almonds; stir. 3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually,

stirring well. Gather dough into ball; knead once or twice until smooth. Set aside to rest for 30 minutes. 4. Preheat oven to 350'F. Divide dough into 18 equal pieces. Roll each into

a ball and flatten about 3" across and 1/4" thick. Place on lightly greased baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on wire rack. Store in covered container. Makes 18 cookies.