Mandelbrot (Almond Bread)

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Title: Mandelbrot (Almond Bread)
Categories: Cookies
Yield: 72 servings

2 Egg whites
2 Eggs
1/2 c Vegetable oil
1 ts Vanilla extract
1 ts Almond extract
1 c Sugar
1/2 c Raw almonds; coarse chopped
3 c To 4 1/2 c flour; divided
1 ts Baking powder
Veg. oil or veg.oil spray
Cinnamon-sugar

In a lg. bowl, beat egg whites with eggs til creamy. Add the oil,
vanilla extract, almond extract, and sugar, and stir the ingred. to combine
thoroughly. Stir in the almonds. In a med. bowl, combine 3 c flour with
baking powder, and gradually stir this into the egg mixture. Continue
adding flour, a little at a time, til the dough is fairly dry and easy to
handle (consistency of modeling clay) The final additions are best kneaded
in by hand.

Preheat oven to 325. Knead the fdough for 1-2 min., divide into 6
pieces and roll each into a long, thin strip about 1 inch in diameter.
Place the strips on greased cookie sheets. Brush or spray with veg.oil, and
sprinkle the strips with cinnamon-sugar. Place the cookie sheets in the hot
oven and bake the strips for 35 min.
DO NOT TURN OFF OVEN. Carefully remove the strips from teh sheets, and
slice the strips on the diagonal into cookies about 1/2 inch thick. Lay the
cookies on their sides on the cookie sheets, and sprinkle the cookies again
with the cinnamon-sugar. Return the cookies to the hot oven, and bake the
cookies 10 min. longer or until the cookies resemble hard toast. ITALIAN.
MAKES 72-96 COOKIES.

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