Mandel Bread

I got this recipe off of a knitting and crocheting website.  It is more of a cookie than a bread and I think the almond flavor created by the ground almonds in the dough is delicious.  It is a Jewish cookie that is cooked twice similar to biscotti but the result is a bit softer than biscotti.  It is just perfect with a cup of hot tea or coffee.

Mandel Bread

2 3/4 cups all purpose flour
1 cup granulated sugar
1 cup toasted almonds, ground
3/4 canola oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

In  a large mixing bowl, combine the flour, sugar, and ground almonds.  In a separate, smaller bowl or large measuring cup, combine the oil, eggs, and vanilla and almond extracts, then stir the liquid mixture into the flour mixture until it forms a thick, dough like batter.  With wet hands, (the dough is sticky) form the dough into two logs about 11 1/2 inches long, then flatten and shape them so they are about 2 inches wide and about 1/2 inch high.

Bake 25 to 30 minutes, until tops are light golden brown.  Remove cookie sheet from oven.  Cut each log into approximately 1/2 inch slices, then place the slices flat side down on the cookie sheet.  Reduce oven temperature to 300 degrees, return mandel bread to oven and bake for about 20 minutes, or until dry and golden.  Makes about 40 mandels.