Ingredients
3/4 c. margarine
3/4 c. granulated white sugar
4 eggs
1 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
2 c. whole wheat flour
2 c. all-purpose flour
1 tsp. baking powder
1/2 c. chopped almonds
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces
French carbon steel — lighter than cast iron, seasons like a wok
French carbon steel crepe pan — seasons naturally, perfect heat
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In a large bowl, cream together the margarine and the sugar. Beat in the eggs, vanilla and cinnamon. In another bowl, combine the flours and the baking powder. Add to the wet ingredients, mixing well. Stir in the almonds. Form the dough into a long loaf about 1-inch high and 4-inches wide. Place on the ungreased baking sheet and bake at 375° until browned on the bottom, about 25 minutes. Remove the bread from the oven; place it on a cutting board and cut it into 26 (1/2-inch thick) slices. Arrange the slices on the baking sheet and bake until toasted on one side. Turn them over and toast the other side. Cool on a wire rack. Yield: Approximately 26 (3 x 1 1/2-inch) cookies.