Yield: 18 servings
|2 tablespoons||Vegetable Oil|
|1 teaspoon||Vanilla Extract|
|1 teaspoon||Baking Powder|
|⅓ cup||Blanched Almonds, chopped|
|2 teaspoons||Ground Cinnamon|
Beat the eggs and sugar together until thick. Add the oil and vanilla and mix well. Stir in the flour, baking powder and almonds.
Pour the batter into a lightly-oiled and floured 9- by 5- by 3-inch loaf pan just to cover the bottom of the pan. Sprinkle on the cinnamon.
Add another layer of batter and cinnamon. Continue until all the batter and cinnamon are used.
Bake in a 350-degree oven for 20 to 25 minutes, or until golden brown.
Bread will be dense.
Remove from the pan and cool on a wire rack. Cut into ½-inch slices when ready to serve. Place each slice on a lightly-oiled baking sheet and toast in a 400-degree oven for 5 to 6 minutes.
Note: The Mandelbrot has about three-quarters teaspoon of sugar per serving.
One Serving = Calories: 55 Carbohydrates: 6 Protein: 1 Fat: 3 Sodium: 13 Potassium: 11 Cholesterol: 44 Exchange Value: ½ Fruit Exchange + ½ Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.