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Crisp Almond Phyllo Cookies

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3 sheets frozen phyllo dough (thawed)
4 to 5 tablespoons butter (melted)
2 tablespoons granulated sugar (separated)
2/3 cup sliced almonds


Preheat oven to 350. Place one sheet of phyllo on a large cookie sheet. Brush the entire surface with melted butter and sprinkle with 2 teaspoons sugar and 1/3 cup of the almonds. Top evenly with another sheet of dough, brush with butter and sprinkle with 2 teaspoons sugar and cover with the remaining almonds. Top the layers with the remaining sheet of dough, brush with butter and sprinkle with 2 teaspoons of sugar.

Cut out 12 circles from the layered dough with a 2 -inch round cookie cutter, but do not remove the circles from the sheet of dough. Bake for 12 to 14 minutes or until golden brown and crisp. Cool completely on the baking sheet, then carefully lift the cookies from the sheet with a spatula.

Makes 12 cookies.

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