Categories: Breads, Jewish 
      Yield: 18 servings 
  
      3    Eggs                            1 1/4 c  Flour 
    1/3 c  Sugar                               1 ts Baking Powder 
      2 tb Vegetable Oil                     1/3 c  Blanched Almonds, chopped 
      1 ts Vanilla Extract                     2 ts Ground Cinnamon 
  
  Beat the eggs and sugar together until thick.  Add the oil and vanilla and 
  mix well.  Stir in the flour, baking powder and almonds.  Pour the batter 
  into a lightly-oiled and floured 9- by 5- by 3-inch loaf pan just to cover 
  the bottom of the pan.  Sprinkle on the cinnamon. 
   
  Add another layer of batter and cinnamon.   Continue until all the batter 
  and cinnamon are used. 
   
  Bake in a 350-degree oven for 20 to 25 minutes, or until golden brown. 
  Bread will be dense. 
   
  Remove from the pan and cool on a wire rack.  Cut into 1/2-inch slices when 
  ready to serve.  Place each slice on a lightly-oiled baking sheet and toast 
  in a 400-degree oven for 5 to 6 minutes. 
   
  Note: The Mandelbrot has about three-quarters teaspoon of sugar per 
  serving. 
   
  Serves 18 
   
  One Serving = Calories: 55 Carbohydrates: 6 Protein: 1 Fat: 3 Sodium: 13 
  Potassium: 11 Cholesterol: 44 
   
  Exchange Value: 1/2 Fruit Exchange + 1/2 Fat Exchange 
   
  Source: Holiday Cookbook, American Diabetes Association, ISBN 
  0-13-024894-0, by Betty Wedman, M.S.,R.D.