Mondel Bread

I have been working on a cookbook for my Art Class and in the course of grabbing things from this blog, I have found out that in some cases, I have a recipe and no photo. So to update this post from 2007, here is the original recipe, with the addition of the temperature (350 degrees) and this photo.

Mondel Bread
(My Mother in Law's Recipe)

1 Stick Butter
1 Tbl Oil
Cream together with
1/2 Cup Sugar
Add in
2 eggs
1 Tea Baking Powder
1 Tea Vanilla
2 cups Flour
1 package Almonds (or walnuts) Chopped

A tablespoon or two of sugar A half teaspoon or so of cinnamon

Mix the ingredients together and then divide into 3 parts.
Shape into flat fat rectangles on a oiled cookie pan. (I use parchment paper)
Sprinkle with the Cinnamon and sugar which get combined together.
Bake 15 to 20 minutes in a 350 degree oven, then cool a few minutes. Slice each of the three rectangles about every 1/2 or 3/4 of an inch and turn the piece on its side as you do it.
When all the mondel bread are laying on their side, they should look similar to biscotti, just smaller in length.
Put them back into the oven to brown, maybe 5 or so minutes. Turn them onto their other side and brown it, too. Take out and let cool.

Enjoy, they are GREAT!