These were a specialty of my late great-aunt, Elvira Pescatore
Basile, who made them every Christmas.
1. Preheat oven to 350 degrees and cover 3 or 4 cookie sheets
with parchment.
2. For the dough, combine flour, sugar, baking powder and salt
in food processor; pulse to mix. Cut butter into 12 pieces and
add, then pulse to mix in finely. Add eggs and pulse until dough
forms a ball. Remove from bowl, wrap in plastic and refrigerate.
3. For filling, grind almonds in food processor then add honey
and cinnamon. If mixture is very firm, add a tablespoon or two
of water.
4. Divide the dough into 4 parts and roll each into a 12-inch
square. Cut dough into 8 strips, each 1 1/2 by 12 inches. Spread
filling down center of each strip, then fold strip up to contain
filling. Cut into 4-inch lengths and twist once or twice.
5. Bake cookies for 12 to 15 minutes, until pale golden. Cool.
6. Before serving, drizzle with honey and sprinkle with almonds.
