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This is a recipe for a twice-baked Jewish bread also called Mandelbrodt. It is quite similar to biscotti, which is also twice baked, but is more substantial.
1 1/4 cups (270g) white sugar
1/4 teaspoon salt
1 cup (250ml) vegetable oil
3 1/2 cups (440g) plain flour
1 cup toasted and chopped almonds
1 teaspoon baking powder
2 teaspoons vanilla essence
1 teaspoon almond essence
- Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
- Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in essences and almonds until well blended.
- Divide into eight portions and shape each into 20x8cm log shaped portions on lightly greased baking trays.
- Bake in a preheated 180 degrees C oven for 25 minutes or until lightly browned.
- Cut each log diagonally into 1cm slices and place slices on their sides. Bake again for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.
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