"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 pkg dry pie crust mix 1 cup confectioners’ sugar 1/2 cup chopped blanched almonds 1 tsp almond extract
Preheat oven to 350º. Prepare pastry for two crust pie as directed on package. Before adding water to pie crust mix, add in sugar, nuts and almond extract.
Roll dough 1/2 inch thick on lightly floured board. Cut into 1 1/4 inch diamonds. Place 1/2 inch apart on ungreased baking sheet. Bake about 15 minutes or until set. Immediately remove from baking sheet.
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