3/4 c Oil
3 Eggs
1 c Sugar
1 ts Almond extract
3 c Flour; sifted
1 ts Baking powder
2 c Walnuts*
3 tb Chocolate; melted (optional)
*Can use other nuts like almonds or cashews. 1. Preheat oven to 350 degrees.
2. Mix by hand the sugar, oil, eggs and extract. Add dry ingredients and
nuts. Mix well. Batter will be stiff. If you are using the chocolate swirl through now. 3. Form 3 loves on greased cookie sheet. flat on bottom and about 3″ wide
and 1 1/2″ tall. 4. Bake for 30 minutes. Remove and slice into 1″ portions. PUT THEM BACK
INTO THE OVEN and bake for an additional 12 minutes. NOTE: This recipe is Edith Carver Rothstein’s, my Step-mom. And if you like BISCOTTI, this is a Jewish version, <g>! I like to ‘dunk’ into my ‘glizzele tay’ (glass of tea). SOURCE: A Jewish Mother’s Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. —–