Mom's kmishbroit

24 Servings

Ingredients

Quantity Ingredient
4 Eggs
1 cup Granulated Sugar
1½ cup Almonds; Chopped
1 cup Vegetable Oil
3 cups All-Purpose Flour
1 tablespoon Baking Powder
1 pinch Salt
3 tablespoons Granulated Sugar
2 tablespoons Cinnamon

Directions

TOPPING

In bowl, beat eggs with sugar; stir in almonds and oil. Stir together flour, baking powder and salt; add to egg mixture and mix thoroughly. Let stand for 30 minutes. Divide into thirds; shape each into 8-½- x 3-½-inch log.

Place on greased baking sheet; bake in centre of 375'F oven for 20 minutes.

Let cool on pan on rack for 10 minutes. Transfer to cutting board. Cut into ¾-inch thick slices; place, cut side down, on 2 baking sheets. Topping: Stir sugar with cinnamon; sprinkle half over cookies. Reduce temperature to 325'F; bake on 2 racks closest to centre of oven for 15 minutes.

Turn cookies over; sprinkle with remaining topping. Switch and rotate pans; bake for 15 minutes longer or until golden. Transfer to racks; let cool completely. (Cookies can be stored in airtight container for up to 5 days or frozen in rigid airtight container for up to 1 month. Makes about 24 cookies.

PER COOKIE: about 235 cal, 4 g pro, 14 g total fat ( 1 g sat. fat), 24 g carb, 1 g fibre,

36 mg chol 44 mg sodium.

NOTES : These are not from my mom's recipe :) Recipe by: Canadian Living Dec. '97 Posted to JEWISH-FOOD digest V97 #299 by Bob & Carole Walberg <walbergr@...> on Nov 16, 1997

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