Mondel Bread

1 1/2 sticks unsalted butter/margarine
3 eggs, separated
3 c. reg. flour, sifted
1 tsp. almond extract
1/2 c. finely grated orange peel
(opt.)
1 c. sugar
2 tsp. baking powder
1 tsp. vanilla
1 c. sliced almonds
1/2 c. canola oil
Cream butter and add sugar gradually. Using electric beater at
low speed, add unbeaten whites of eggs, then yolks, one at a time,
until thoroughly blended. Add vanilla and almond extracts to
mixture. Sift together flour and baking powder and add gradually to
the mixture; finally, stir in almonds and orange peel. Refrigerate
for 3 or 4 hours or overnight. Cut mixture into 4 parts. Dipping
fingers in canola oil, roll mixture into four "sausages" or loaves
(about 1 1/2 inch diameter) and place loaves on a cookie tin. Bake
at 350 degrees for 30 minutes or until light golden around edges.
Remove from oven and allow to cool slightly on rack. While loaves
are still quite hot, slice on diagonal. Then lay each slice on its
side on the cookie tin and return to oven until golden (probably
only 5 to 7 minutes). Cool on rack.