Mandel Broit (Almond Toast)Aimee Peterson
IngredientsPreheat Oven 300°
- 1/2 c Shortening
- 1 c Sugar
- 1/2 c Potato Starch
- 1 c Cake Meal 5 Eggs (5 whites / 3 yolks) or 4 Egg Substitute
- 1 t cinnamon
- 3/4 c Almonds
- 1/4 c chopped pecans
- 1/2 of a lemon (fresh juice)
Separate eggs. Only use 3 yolks. (The other 2 yolks are not used in this recipe.)
a.Beat egg whites until stiff.
b.Beat the 3 yolks.
Cream shortening and sugar until they are well mixed.
Add the eggs (whites and yolks) to the mixture.
Add the remaining ingredients.
Note: The dough may have consistency of batter
particularly if you used egg substitute.
Chill the dough until it firms up a bit.
Shape into two loaves and place on greased cookie sheets. The loaf will spread considerably when baking.
Bake for 25 minutes.
Carefully slice the loaf in 1”-wide diagonal strips.
Note: You must do this while the loaf is still hot and easy to cut.
Lay the strips flat on a greased cookie sheet.
Bake for 20 minutes.
Flip the cookies over.
Bake another 20 minutes until the cookies are dried out and golden brown.
Remove from over and douse in a strong cinnamon sugar mixture. They may be soft while hot. They will firm up as they cool.
You can transfer the hot cookies directly to basket lined with a cloth napkin.
Source: Jami Borman