By: Robin Kurss

Rosh Hashanah is just three weeks away!! I’m starting to bake some sweet things to send to family who live far away. A favorite for me to send this time of year is my Grandma Esther’s Mandelbread. It travels well and always tastes as good as the day you baked it.

Ingredients:
• 4 eggs
• 2 ¾ c flour
• ¾ c oil
• 1 c sugar
• 1 tsp baking powder
• 1 tsp vanilla
• Pinch salt
• *½ c slivered almonds

Instructions:

• Preheat oven to 350 degrees.
• Line a cookie sheet with parchment paper.
• In a large bowl, mix flour, baking powder, salt and nuts. In a medium bowl, beat eggs, oil, sugar, and vanilla. Add to the dry ingredients.
• Form into long, narrow rolls and place on cookie sheet.
• Bake for 12 minutes. Remove from oven, slice into 1” pieces on a diagonal. Place each piece on its side and bake for 10 minutes until brown and crisp. (This may take longer than 10 minutes, depending on your oven).
• These freeze well.
*You can also add chocolate chips, chopped dried apricots, raisins, dried cherries, and/or other nuts as you wish.