Roughly cut the almonds and toast them in the oven.
Sift the flour and mix it with the sugar and baking powder, place the whole mixture in the form of fountain, put in the middle the olive oil and begin to incorporate the flour, stirring with a fork, add gradually also wine in which you have dissolved baking soda. Mix everything together and finally add the toasted almonds, knead again and finally make the dough rest for about 1 hour in the refrigerator.
Before use, make the dough into sticks, you choose the size, then also adjusting the baking, in this case we made the sticks 10 cm long and 3 cm wide. Once you get your sticks sprinkle with wine and sprinkle with granulated sugar. Finally, arrange in a baking sheet lined with with baking paper and cook for about 20-25 minutes in a preheated oven at 180-190° C.

The original recipe for these cookies was given to us by Chef Sabri, and it's a recipe that you will soon see published. Meanwhile, we slightly modified it by creating a variant which provides for the use of nuts and almonds in place of the use of Muscat wine of Terracina Passito DOC.

I had a bottle of this wine, which some time ago was given to me, I forgot and remained there for a few years. Once opened, I realized that this (already excellent wine) had hired a scent and flavor of marsala, I immediately imagined that would have been great with the almonds and the final result has proved me right. Everything is harmoniously delicious! Sabri Thanks for the recipe and thanks Marina for giving me the wine!

It is true that they are high in calories cookies, but using the olive oil you make a good amount of vitamin E and unsaturated fatty acids (mainly oleic acid).

For each serving:
energy
251,02
Total dietary fiber
1.63
alcohol
1.62
water
18.65
Total Protein
3.81
animal protein
0.00
vegetable protein
3.81
total lipids
12.67
lipids animals
0.00
plant lipids
12.67
cholesterol
0.00
available carbohydrates
29.47
starch
18.31
sugars
11.16