Wow - I haven't thought about those violet candies in YEARS! I don't think these are exactly the same, but they might be similar enough to make do.... Alexa Here is a link that might be useful: Violet Mints

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.

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

It has depended on where I lived. Not on any other factor and that is weird when I think of it. When we lived in Montana, it was Creamette. When we lived in Virginia, it was Barilla. When we lived in California, it was Lunardi Homemade. When we lived in Washington, it was Angelina's When we lived in New Mexico, it was DeCecco. Now, I buy Barilla and DeCecco most of the time, and I love Creamettes too. I have a friend who cannot eat wheat products and at her home, she uses rice and other grains that make the pasta. She gets one that is a mix from a local natural foods store that is delicious! It is buckwheat, and rice.. and soemthing else. The color is ugly, the flavor is delicious!