This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
In a bowl beat 3 eggs with 3/4 cup sugar until the mixture is thick and light. Stir in 1 tablespoon orange juice and 1 teaspoon each of grated orange rind and almond extract.
Sift 2 3/4 cups sifted flour with 2 teaspoons baking powder. Fold half the flour mixture into the egg mixture with 6 tablespoons peanut oil. Add the remaining flour and beat the mixture for about 30 seconds. Separate one-fourth of the dough and stir into it 1/2 cup split blanched almonds and 1/4 cup cocoa. Form the dough into a roll about 1/2 inch in diameter.
Roll out the remaining dough about 1/2 inch thick and envelop the cocoa roll with it. Cut the roll in half. Put the rolls side by side on a buttered baking sheet and bake them in a moderately slow oven (325° F.) for about 30 minutes. Remove the rolls from the oven and cut them into 1/2-inch-thick slices while they are still hot. Put the slices on a buttered baking sheet and bake them in a moderately slow oven (325° F.) for about 5 minutes.
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