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Mandelbread, Melba (P, TNT)
Source: "MealLeaniYumm!" by Norene Gilletz
Yield: about 4 dozen slices

2 eggs plus 4 egg whites OR 4 eggs
3/4 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 - 1 cup whole almonds
2 teaspoons cinnamon mixed with 1/4 cup sugar

Preheat oven to 350°F.

Beat eggs and egg whites until light. Gradually add sugar and vanilla; beat well. Mix in flour and baking powder. Stir in almonds.

Line a 9"x5" loaf pan with heavy-duty aluminum foil, leaving enough foil extending over the edges so you can wrap the loaf airtight after baking. Spray foil lightly with non-stick spray.

Spread mixture evenly in pan. Bake at 350°F for 50 to 60 minutes, until golden. Cool for 10 minutes. Wrap the hot loaf tightly in foil and refrigerate it for 2 to 3 days. (Loaf can also be frozen for up to a month. Defrost either in the refrigerator or at room temperature without unwrapping.)

Unwrap loaf. Slice it as thin as possible with a sharp serrated knife. Arrange slices in a single layer on foil-lined cookie sheets. Sprinkle lightly with cinnamon-sugar mixture. Bake at 300°F for about 30 to 40 minutes, until crisp and toasted. These freeze well.

Poster's Note:
For diabetics, do not sprinkle slices with cinnamon-sugar.

Posted by Norene Gilletz

Nutritional Info Per Slice: 55 Calories (kcal); 2g Total Fat; (34% calories from fat); 1g Protein; 8g Carbohydrate; 8mg Cholesterol; 8mg Sodium