Ingredients
1/2 cup butter
1/4 cup white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 egg
2 tablespoons finely chopped blanched almonds
1 tablespoon white sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
SCA-certified drip coffee — optimal brew temperature, Dutch-made
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Preheat oven to 350 degrees F (175 degrees C). Cream together the butter and sugar until light and fluffy. Sift the flour and cinnamon and add to the butter mixture. Spread the mixture into an ungreased baking pan measuring 11x7 inches. Beat the egg and brush over the top of the dough. Prick dough all over with a fork. Sprinkle dough with almonds and sugar. Bake for 20 to 25 minutes, until golden brown. Let cool on wire rack for 5 minutes before cutting into 12 bars. Store in an airtight container.