Yield: 60 Servings
Measure | Ingredient |
---|---|
6 \N | 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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