Served as dessert. Vegetarian dish.

STREUSEL

1/4 cup firmly packed light Brown Sugar

1 1/2 Tablespoons Flour

1 1/2 Tablespoons toasted Wheat Germ

1/2 teaspoon Cinnamon

1 1/2 Tablespoons Butter, cold

3 Tablespoons sliced Almonds

SHORTBREAD

10 Tablespoons Butter, softened

1/2 cup firmly packed light Brown Sugar

1/2 teaspoon Almond Extract

1 1/2 cups Flour

1/2 cup toasted Wheat Germ

2/3 cup sliced Almonds, finely chopped

Preheat oven to 325°F. STREUSEL: Combine the brown sugar, flour, wheat germ, and cinnamon in a bowl. Cut in the butter to form crumbs. Add sliced almonds; cut in until evenly distributed. SHORTBREAD: Cream the butter and brown sugar until creamy. Add almond extract; blend well. In a small bowl, combine the flour, wheat germ, and almonds; add to butter mixture in two parts. Mix well. Divide dough in half; pat each half into an 8 inch circle on ungreased cookie sheets. Spoon the steusel over the shortbread, pressing it in with your fingers. Cut each circle into 12 wedges; separate them slightly. Bake 18-20 minutes, or until lightly browned. Cool for 3 minutes on the cookie sheets; remove cookies to wire racks and cool completely.

Preparation time: 30 minutes

Cooking time: 50 minutes

Serves: 24

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