MandelBread

Recipe View In a large mixing bowl, beat together the eggs and 1 cup of sugar until light and blended, about 3 minutes. Add the salt and 1/4 cup of vegetable oil, mixing until well combined, about 1 minute.

Recipe View In a separate bowl, combine 1/4 cup of flour with the toasted and chopped almonds, tossing to coat. This helps prevent the almonds from sinking to the bottom of the dough.

Recipe View Gradually add the remaining flour to the egg mixture, alternating with the remaining 3/4 cup of oil, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing. (Approximately 5 minutes)

Recipe View Stir in the vanilla extract, almond extract, and the almond-flour mixture until everything is evenly distributed throughout the dough. (Approximately 2 minutes)

Recipe View Divide the dough into eight equal portions. On lightly greased cookie sheets, shape each portion into a log approximately 8 x 3 inches in size. (Approximately 10 minutes)

Recipe View Bake in a preheated oven at 350 degrees F (175 degrees C) for 25 minutes, or until the logs are lightly golden brown.

Recipe View Remove the logs from the oven and let them cool slightly for about 10 minutes. Then, using a serrated knife, cut each log diagonally into 1/2-inch slices.

Recipe View Place the slices on their sides on the baking sheets and bake again at 350 degrees F (175 degrees C) for another 5 minutes, or until they are crisp and golden brown.

Recipe View Remove the MandelBread from the oven and transfer them to wire racks to cool completely. (Approximately 15 minutes)