Categories: Cookies 
      Yield: 18 servings 
  
      1 c  FILIPPO BERIO Brand Olive 
           -Oil 
      1    Strip lemon peel (2") 
      4 ts Sesame seeds 
    1/2 c  Dry white wine 
      1 ts Grated lemon peel 
      1 ts Grated orange peel 
    1/3 c  Sugar 
    1/2 c  Sliced almonds 
  3 1/2 c  All-purpose flour 
      1 tb Ground cinnamon 
  
  1. Heat oil, 2" strip lemon peel and sesame seeds in large skillet over 
  medium heat until seeds are lightly browned. Remove from heat; cool. 
   
  2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add 
  wine, grated lemon and orange peels, sugar and almonds; stir. 
   
  3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually, 
  stirring well. Gather dough into ball; knead once or twice until smooth. 
  Set aside to rest for 30 minutes. 
   
  4. Preheat oven to 350'F. Divide dough into 18 equal pieces. Roll each into 
  a ball and flatten about 3" across and 1/4" thick. Place on lightly greased 
  baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on 
  wire rack. Store in covered container. 
   
  Makes 18 cookies.