RFCJ RECIPE ARCHIVE
Posted by : Wannabechef Mandelbread #2 - pareve
I've tasted this twice as a little girl. My Father's Mother made this. This has to be the recipe that she followed even though it's in this old cookbook I found at the library. It's really good! 1 egg 1/2 cup super-fine sugar (castor sugar) 3 tablespoons oil 1 1/4 cups self-rising flour pinch of flour 1 1/2 cups chopped, blanched almonds (makes about 12 slices) Whisk the egg, sugar, and oil together until thick. Fold in the sifted flour and salt with the almonds. Transfer to a greased loaf tin. Bake for 30 minutes in the oven at 350 degree. Allow to cool on a wire rack and then slice. Pace the slices on a flat tin and return to the oven for a further 20 minutes. So much better than those hard, tasteless ones you get at the bakery! Archivist's note: Mandelbrot (Yiddish) or Kamishbrot (Ukranian) is derived from the Italian biscotti, meaning "twice baked."
