MandelBread

4 eggs

1 ¼ cups white sugar

¼ teaspoon salt

1 cup vegetable oil

3 ½ cups all-purpose flour

1 cup toasted and chopped almonds

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon almond extract

Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.

Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.

Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.

Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.

Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.