Same-day Mandelbrot (untried)

from one of Mom's Jewish cookbooks

INGREDIENTS
1 cup sugar
1/4 cup oil
2 eggs, well beaten
1/4 teaspoon lemon extract - SWITCH FOR ALMOND EXTRACT?
1/2 teaspoon vanilla extract
2 cups flour, divided into 1/2 cup and 1-1/2 cups
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1/2 cup chopped almonds (use halved almonds for easier chopping)

PREPARATION

Oven to 325. Parchment paper for cookie sheet.

1. Toast the almonds: Chop the nuts finely and toast them in an ungreased skillet on medium heat until fragrant. Remove quickly and set aside.

2. Sift 1-1/2 cups flour, salt, and baking powder together and set aside. Keep remaining 1/2 cup of unsifted flour out of the way.

3. Beat eggs well. Set aside.

4. In large bowl, mix sugar and oil together.

5. Add eggs gradually.

6. Add vanilla and lemon (almond) extracts.

7. Sift remaining 1/2 cup flour over chopped almonds and add to above.

8. Add balance of dry ingredients (sifted flour mix).

9. Pat dough with floured hands into 2 long loaves (2 inches wide by 3/4 inch high).

10. Bake on cookie sheet in 325º oven for 30 minutes. When cool, cut into slices 1/2 inch thick.