ALMOND CRISPS

Barquillos is for Iloilo as Almond Crisps is for the US of A. I still prefer our own barquillos with scoops of ice cream, but this is my second choice. Easy to fix and yummy! And when you have more guests coming, you can easily double the recipe and divide between 2 large rectangular pans.

Ingredients:
1 stick (1/2 cup) butter, softened
1/2 cup white sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all purpose flour
2 tablespoons liquid coffee creamer or milk
about 1 cup sliced almonds
1/4 cup roasted sesame seeds

Preheat oven to 350 F.

In a large mixing bowl, cream butter, sugar, salt and extracts until light and fluffy. Mix in flour and liquid coffee creamer, beating until just blended. Transfer cookie dough onto the back of an ungreased large rectangular baking pan. Spread the dough thinly (clean off spatula in side of mixing bowl and occasionally dip large spatula in hot water when dough tends to be too sticky to spread). Sprinkle with sliced almonds and sesame seeds, pressing them lightly to stick to the dough. Bake for about 15 to 18 minutes or until just the edges turn golden and center still on the pale side and not brown. Remove pan from the oven and using pizza cutter, trim off the edges, then cut into diamond shapes. Bake further in the oven for about 5 minutes or until nicely browned. While hot, transfer to a cooling rack and let cool completely. Serve with your favorite ice cream.