---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mandelbrot (Almond Bread)
 Categories: Cookies,Italian
      Yield: 72 servings
 
      2    Egg whites
      2    Eggs
    1/2 c  Vegetable oil
      1 ts Vanilla extract
      1 ts Almond extract
      1 c  Sugar
    1/2 c  Raw almonds, coarse chopped
      3 c  Flour, divided; up to 4-1/2 c
      1 ts Baking powder
           Vegetable oil or spray
           Cinnamon-sugar
 
  In a large bowl, beat egg whites with eggs until creamy. Add the
  oil, vanilla extract, almond extract, and sugar, and stir the
  ingredients to combine thoroughly. Stir in the almonds. In a medium
  bowl, combine 3 c flour with baking powder, and gradually stir this
  into the egg mixture. Continue adding flour, a little at a time,
  until the dough is fairly dry and easy to handle (consistency of
  modeling clay) The final additions are best kneaded in by hand.
  
  Preheat oven to 325 F.  Knead the fdough for 1-2 minutes, divide
  into 6 pieces and roll each into a long, thin strip about 1 inch in
  diameter.  Place the strips on greased cookie sheets. Brush or
  spray with vegetable oil, and sprinkle the strips with
  cinnamon-sugar. Place the cookie sheets in the hot oven and bake
  the strips for 35 minutes.

  DO NOT TURN OFF OVEN. Carefully remove the strips from the sheets, and
  slice the strips on the diagonal into cookies about 1/2 inch thick. Lay the
  cookies on their sides on the cookie sheets, and sprinkle the cookies again
  with the cinnamon-sugar.  Return the cookies to the hot oven, and bake the
  cookies 10 minutes longer or until the cookies resemble hard toast.

  MAKES 72-96 COOKIES
 
-----