Mandelbread
60 Servings
Ingredients
| Quantity | 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 |
Directions
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.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
REFRIGERATE DOUGH OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .