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

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”