2 eggs, well beaten
1/2 cup sugar
1/2 teaspoon vanilla
juice and grated rind of 1 lemon
1 2/3 cups flour
1/4 cup olive oil (or butter)
1/4 cup almonds, blanched
2 teaspoons baking powder

Mix eggs and sugar together, add lemon juice and rind with vanilla and 1 cup of flour; mix well.

Add almonds cut in half length wise, olive oil, remaining flour and baking powder.

Knead dough into two long loaves about 2 inches thick.

Place in oiled and floured pans, and bake in a moderately slow oven (325 degrees f) from 20 to 30 minutes.

Remove from pan when baked, cut while still warm into 1/2 inch thick slices.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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