INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees F.  In the bowl of an electric mixer, blend
the oil with 1 cup sugar. Add  the eggs, lemon juice, lemon peel and
almond extract and mix well.  Combine the flour, baking powder, salt
and almonds and blend  thoroughly.  Remove 1/4 of the dough to another
bowl and blend in the cocoa, the  remaining 1 tbsp sugar and the
cinnamon.  With oiled hands, divide the chocolate dough into 3 parts
and roll  each into a loaf about 1-1/2 inches wide and 1/2-inch thick.
Divide the remaining dough into 3 parts. With your hands, flatten  each
into a rectangle as long as the chocolate loaves and wide enough  to
wrap around them- about 4 inches. Wrap each chocolate loaf in a  sheet
of plain dough and place it seam-side down on a greased baking  sheet.
Bake for 30 to 40 minutes, or until lightly browned. Remove the  loaves
from the oven and use spatulas to transfer them to a cutting  board.
While still warm, cut them into 1/2-inch thick slices. Place  the
slices cut-side down on the same baking sheet, turn off the heat,
return the slices to the oven, and bake for 10 minutes a side or  until
crisp and lightly browned.  Transfer to racks to cool.  Recipe by: The
Gourmet Jewish Cook by Judy Zeidler   p.38  Posted to JEWISH-FOOD
digest by Linda Shapiro <lss@coconet.com> on  May 8, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: 11.6mg
Sodium: 57.5mg
Potassium: 37.4mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: <1g
Protein: 1.8g