Mandlebread

Mandlebread

Mandlebread

1-1/4 cup whole hazelnut or almonds or a mixture
4 eggs (extra large)
1 cup sugar
1 cup oil
4 cups flour; sift before measuring
1 tsp. salt
4 tsp. baking soda
1 tsp. almond extract
3 tbs. cinnamon
2/3 cup sugar (mix with the cinnamon)
1 egg mixed with 1 tbs. water

These cookies are slightly chewier than Italian biscotti but stand up to a dunk in a cup of hot coffee or tea. Preheat oven to 350 degrees. Place the two racks in the middle of oven. Line two baking sheets with foil. Toast and remove skins of hazelnuts. On high speed, beat 4 eggs and a cup of sugar until light and fluffy, 3 minutes. Reduce to low speed and beat in oil until just incorporated. Sift flour, salt and baking soda. Add flour mixture to egg mixture until incorporated. Add almond extract and nuts. Knead five or six times until a ball forms, adding more flour if sticky. Divide into 5 pieces. Knead a tablespoon of the cinnamon sugar into each piece, then form into flat logs 12-inches long and 2-inches wide. Space logs 3 inches apart and brush tops with egg-water mixture, then sprinkle with sugar-cinnamon mixture

Bake until tops are dry and slightly cracked, about 30 minutes. Switch baking sheets between the shelves and turn them 180 degrees after they've baked 15 minutes. Remove to a work surface and cut crosswise with a serrated knife into 1-1/2 inch slices. Place cut sides down on baking sheets. Return to oven and bake until lightly golden brown, abut 4 to 5 minutes. Turn over and baking until lightly browned.

Cool completely on wire racks

Recipes from Shawn's Recipe Kitchen

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