Bake until lightly browned	Ron Pratzel

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Kamish Bread

Source: Ron and Elaine Pratzel

Yield: About 45 cookies

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Ingredients

• 2 oz semisweet chocolate, chopped (1/3 cup chips)

• 1 Tbsp corn syrup

• 3 whole eggs plus 1 egg white, divided

• 1 cup granulated sugar

• 3/4 cup vegetable oil

• 1 tsp vanilla

• 4 cups all-purpose flour

• 1 pinch salt

• 1 1/2 tsp baking powder

• 1/4 cup sliced almonds

• 2 Tbsp cinnamon-sugar

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Preparation

Preheat oven to 350 degrees.

Melt chocolate and corn syrup together, stir until smooth and set aside to cool.

In the large bowl of an electric mixer, beat whole eggs; add sugar gradually. Beat in oil and vanilla. Sift together flour, salt and baking powder; add flour mixture a little at a time to egg mixture. (This is a stiff dough; if mixer labors, stir in remaining flour by hand.)

After all flour has been incorporated, use a rubber spatula to cut down into the dough in several places to create "ditches and mounds." Add chocolate mixture in 4 or 5 dollops to dough. Fold dough carefully over chocolate just to cover, leaving distinct streaks through dough.

With lightly floured hands, shape dough into 3 logs, each about 15 inches long and 1 1/2 to 2 inches in diameter. Arrange on a greased or parchment-lined cookie sheet. Lightly beat remaining egg white. Brush logs with egg white; sprinkle with almonds and cinnamon-sugar.

Bake about 25 minutes or until lightly browned. Remove from oven. Let cool, then cut logs into 1-inch slices. Turn each slice on its side and return to oven for about 10 minutes or until dry.