Mandelbread

Yield: 60 Servings

Measure Ingredient
6 Eggs (extra large aa)
2 cups Sugar
2 cups Oil
6 cups Flour (scant)
2 teaspoons Baking powder (full)
2 teaspoons Vanilla
1 teaspoon Almond essence
1 cup Almonds ground find (or pecans if desired) (unblanced almonds & lightly toast in the oven before grinding)
1 cup Walnuts coarsely chopped

From: rbloom@... (Ronald Bloom) Date: 19 Aug 1994 22:13:09 -0400 Cream eggs and sugar. Add oil, vanilla, almond essence and mix. Sift flour and baking powder together. Add. Add nuts. Blend well. COver batter and regrigerate over-night.

The next day: When ready to bake divide dough in eighths. Use large cooky sheet greased lightly with oil. Take eight portion of refreigerated batter and form into a long loaf about 3 inches wide and ¾ inches high. Bake two of these on oiled cooky sheet in 350 oven for 25-30 minutes or until lightly browned. Remove cooky sheet from oven. SLice each loaf at once on diagonal into ½ wide slices. Replace slices on cooky-sheet (cut side down) and return to oven and lightly toast about 8 minutes. Watch carefully so slices do not burn. Then turn slices over and toast other side about 2minutes.

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REFRIGERATE DOUGH OVERNIGHT

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