Almond Crackers

1 cup shortening
1/3 cup brown sugar
1 cup honey
3 3/4 cups whole wheat flour
2 1/4 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
1 tsp. vanilla
2 cups finely ground almonds
1/2 cup toasted sliced almonds

Cream together shortening, brown sugar and honey until light and fluffy.

In a separate bowl, combine whole wheat and cake flours, baking powder and baking soda. Add to shortening mixture alternating with milk and vanilla, mixing at medium speed until completely blended; about 3 minutes.

Fold in the finely ground almonds until just blended. Chill dough 1/2 hour until firm.

Roll out on a very lightly floured board to a rectangle approximately 12x36-inch. Sprinkle sliced almonds on the lower 2/3 of the dough. Fold top 1/3 of dough toward middle, pressing down lightly to enclose almonds. Fold this portion over lower third to totally enclose almonds.

Roll out to a large rectangle approximately 1/4-inch thick. Cut into 2x2-inches crackers and place on lightly greased cookie sheets.

Bake at 350 degrees, 7 minutes, in preheated oven.

Lower temperature to 275 degrees and bake dry 5-6 minutes. Please note that these crackers do not brown.

Makes approximately 4 dozen crackers
Source: The Almond Board of California