- 1½ cups blanched almonds
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 2 eggs
- 2 tablespoons grated rind of key lime
- 2 tablespoons key lime juice
- Optional: Dried mango or papaya, chopped
Preheat oven to 350º F. Spread almonds on a foil-lined baking sheet and toast for 15 minutes, stirring occasionally, until light brown. Cool. Combine flour, baking soda, baking powder, salt and sugar. Add almonds. In another bowl, combine eggs and key lime rind and juice and beat lightly. Add to dry ingredients and combine with a wooden spoon until blended. Add optional dried fruit.
Divide dough into four parts. Roll each into a compact roll about 8” long and 1½”wide. Place rolls a few inches apart on foil-lined baking sheets and bake for 20 minutes. Remove from oven. Reduce heat to 275º. Carefully place rolls on cutting board and, using a sharp serrated knife, cut each hot loaf into angled slices about ½” thick.
Place cut side down on baking sheet. Bake for 20 minutes. Flip each cookie over and bake for 20 more minutes. Cool.