These simple cookies are delicious any time of year, but when you add this title, they're definitely for Halloween.
1 egg 1/2 C. sugar 1/3 C. finely chopped blanched/skinned almonds 1/2 C. all purpose flour
Preheat oven to 325 degrees. Beat egg lightly and gradually add sugar. Beat with mixer until light and foamy, about 20 minutes. Add almonds and flour; mix well. Roll dough into finger-thick ropes on a very light floured surface. Flatten slightly with fingertips and cut into 3 inch lengths and place on ungreased cookie sheets. Bake in oven until light brown, about 10 minutes. Remove from cookie sheets and cool completely before storing in airtight containers. Store 1-2 months. Yield: 2 dozen cookies