I am on the hunt for the same thing now! Did you ever find a winner?

This may be more like what you have had. It isn't twice baked like the previous recipe and has a little less sugar and a little less flour making it less dense. One of the secrets of this kind of cookie is to chop the almonds..not to a powder or teeny pieces, but enough to release some of the nut oils which makes for a dough that is easier to mix. I'm not a big fan of almond extract, so I have cut back some, this recipe called for more...and you may like that really almond-ey taste, so add another teaspoon or two. Linda C Almond Slices 3/4 cup sugar 2 cups all-purpose flour 1 cup brown sugar, packed 2 eggs -- beaten 2 teaspoons baking powder 1 teaspoons almond extract 3 cups almonds -- chopped 1/3 cup oil 2 teaspoons water 1 teaspoon cinnamon -- optional Mix all together, shape into flattened logs, brush top with beaten eggs (not those included in recipe). Bake 350 degrees for 19 - 25 min. (watch carefully). Cut while warm.

TZATZIKI (serves 6-8) 4 cucumbers 3 cloves garlic, peeled & minced 1 TBL olive oil Salt & pepper to taste 2 cups yogurt or yogurt & sour cream mixed Peel & seed the cucumbers & put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running. In a small bowl, mash the garlic with the olive oil, salt & pepper. Stir in the cucumbers & yogurt. Chill, covbered for 1 hour or more. ~~Discover Dayton ATJAR KETIMUN (serves 8) 2 cucumbers, peeled, seeded & cut into 1" slices Salt 1/2 cup vinegar 3 TBL sugar 1/4 cup water Sprinkle the cucumbers lightly with salt & let stand 20 minutes. Drain. Heat the vinegar, sugar & water & boil 2 minutes. Remove from heat & cool. Add the cucumbers & let the mixture stand several hours before serving.~~Craig Claiborne

Thanks Gardenlad: The antipasto platter sounds like a great suggestion. Think I'll consider coming up w/ something along that line. Happy holidays!