Yield: 48 Servings
|⅓ cup||Safflower or vegetable oil|
|1 cup||Sugar; + 1 tbsp additional|
|1 teaspoon||Lemon juice|
|\N \N||Grated peel of 1 lemon|
|¼ teaspoon||Almond extract|
|4 teaspoons||Baking powder|
|1 cup||Coarsely chopped almonds|
|2 tablespoons||Powdered cocoa|
Preheat oven to 350 degrees F.
In the bowl of an electric mixer, blend the oil with 1 cup sugar. Add the eggs, lemon juice, lemon peel and almond extract and mix well. Combine the flour, baking powder, salt and almonds and blend thoroughly.
Remove ¼ of the dough to another bowl and blend in the cocoa, the remaining 1 tbsp sugar and the cinnamon.
With oiled hands, divide the chocolate dough into 3 parts and roll each into a loaf about 1-½ inches wide and ½-inch thick.
Divide the remaining dough into 3 parts. With your hands, flatten each into a rectangle as long as the chocolate loaves and wide enough to wrap around them- about 4 inches. Wrap each chocolate loaf in a sheet of plain dough and place it seam-side down on a greased baking sheet.
Bake for 30 to 40 minutes, or until lightly browned. Remove the loaves from the oven and use spatulas to transfer them to a cutting board. While still warm, cut them into ½-inch thick slices. Place the slices cut-side down on the same baking sheet, turn off the heat, return the slices to the oven, and bake for 10 minutes a side or until crisp and lightly browned.
Transfer to racks to cool.
Recipe by: The Gourmet Jewish Cook by Judy Zeidler p⅜ Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on May 8, 1998