Mondel Bread

3 eggs, separated

3 c. reg. flour, sifted

1 tsp. almond extract

1/2 c. finely grated orange peel

(opt.)

1 c. sugar

2 tsp. baking powder

1 tsp. vanilla

1 c. sliced almonds

1/2 c. canola oil

Cream butter and add sugar gradually. Using electric beater at

low speed, add unbeaten whites of eggs, then yolks, one at a time,

until thoroughly blended. Add vanilla and almond extracts to

mixture. Sift together flour and baking powder and add gradually to

the mixture; finally, stir in almonds and orange peel. Refrigerate

3 or 4 hours or overnight. Cut mixture into 4 parts. Dipping

fingers in canola oil, roll mixture into four "sausages" or loaves

1 1/2 inch diameter

350 degrees for 30 minutes or until light golden around edges.

Remove from oven and allow to cool slightly on rack. While loaves

are still quite hot, slice on diagonal. Then lay each slice on its

side on the cookie tin and return to oven until golden (probably

5 to 7 minutes