6 Eggs (extra large aa)
2 c Sugar
2 c Oil
6 c Flour (scant)
2 ts Baking powder (full)
2 ts Vanilla
1 ts Almond essence
1 c Almonds ground find (or
-pecans if desired)
-(unblanced almonds &
-lightly toast in the oven
-before grinding)
1 c Walnuts coarsely chopped
From: rbloom@netcom.com (Ronald Bloom)
Date: 19 Aug 1994 22:13:09 -0400
Cream eggs and sugar. Add oil, vanilla, almond essence and mix. Sift
flour and baking powder together. Add. Add nuts. Blend well. COver batter
and regrigerate over-night.
The next day: When ready to bake divide dough in eighths. Use large cooky
sheet greased lightly with oil. Take eight portion of refreigerated batter
and form into a long loaf about 3 inches wide and 3/4 inches high. Bake
two of these on oiled cooky sheet in 350 oven for 25-30 minutes or until
lightly browned. Remove cooky sheet from oven. SLice each loaf at once on
diagonal into 1/2 wide slices. Replace slices on cooky-sheet (cut side
down) and return to oven and lightly toast about 8 minutes. Watch carefully
so slices do not burn. Then turn slices over and toast other side about
2minutes.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
REFRIGERATE DOUGH OVERNIGHT
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
60 Servings