Title: Mandel Bread
Categories: Dessert, Cookies, Parve
Yield: 1 Servings

2/3 c Oil
1 c Sugar
2 Eggs
Almonds
2 1/2 c Flour
2 ts Baking powder
1 ts Vanilla extract
1 c Sliced/slivered

Here is a recipe for Mandel bread from my Synagogue's Sisterhood cookbook.
I make it ALL the time, and it is THE BEST I've ever tasted. Lots of other
people think so also.

Source: Adat Chaim Sisterhood Cookbook

Mix together oil, sugar, and eggs in a saucepan. Heat over medium for about
3 to 5 minutes stirring continually. (If you microwave instead, use a
microwave safe dish and cook on HIGH for 3 minutes. Stir after each minute)
In a large bowl, mix the following with a spoon: flour, baking powder, and
vanilla extract. Pour egg mixture into flour mixture and mix with spoon
until well blended. Add nuts and mix again. Line a cookie sheet with
aluminum foil. Grease lightly. Divide dough into 3 portions. Place on
cookie sheet and shape each portion into a flat loaf. Bake at 350 degrees
until light brown, approximately 30 minutes. Remove from oven. Reduce heat
to 300 degrees. Slice Mandel Bread loaves into 1/2 inch pieces, turn pieces
on sides and put back in 300 degree oven and toast for about 15 minutes,
depending on how crisp you prefer.

Options: 1) sprinkle with cinnamon sugar before returning to 300 degree
oven 2) add 1/2 cup parve chocolate chips when adding nuts to make "marble
" mandel bread 3) melt chocolate chips in microwave and dip finished pieces
in chocolate (this becomes dairy, since it tastes best dipped in milk
chocolate)

Good Luck ! This is a favorite recipe. No fail...tried and true...etc.

Posted to JEWISH-FOOD digest by dj-ring@juno.com (David and Janet Ring) on
Aug 29, 1998, converted by MM_Buster v2.0l.