Yield: 60 Servings
|6||Eggs (extra large aa)|
|6 cups||Flour (scant)|
|2 teaspoons||Baking powder (full)|
|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.
REFRIGERATE DOUGH OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .