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Mandelbread, Edith's - pareve

Posted by : Elaine Radis

Yield: 3 loaves

      3/4 c  Oil
      3      Eggs
      1 c    Sugar
      1 ts   Almond extract
      3 c    Flour; sifted
      1 ts   Baking powder
      2 c    Walnuts*
      3 tb   Chocolate; melted (optional)

  *Can use other nuts like almonds or cashews.

  1. Preheat oven to 350 degrees.

  2.  Mix by hand the sugar, oil, eggs and extract.  Add
  dry ingredients and nuts. Mix well. Batter will be
  stiff. If you are using the chocolate swirl through
  now.

  3. Form 3 loves on greased cookie sheet. flat on
  bottom and about 3" wide and 1 1/2" tall.

  4. Bake for 30 minutes. Remove and slice into 1"
  portions. PUT THEM BACK INTO THE OVEN and bake for an
  additional 12 minutes.

  NOTE: This recipe is Edith Carver Rothstein's, my
  Step-mom. And if you like BISCOTTI, this is a Jewish
  version, ! I like to 'dunk' into my 'glizzele tay'
  (glass of tea).

Archivist's note: Mandelbrot (Yiddish) or Kamishbrot (Ukranian)
is derived from the Italian biscotti, meaning "twice baked."

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