Recipe - Chocolate-Fresh Spearmint Ice Cream

1/3 cup Safflower or vegetable oil
1 cup Sugar; + 1 tbsp additional
3 Eggs
1 teaspoon Lemon juice
Grated peel of 1 lemon
One fourth teaspoon Almond extract
2 Three fourths cup Flour
4 teaspoon Baking powder
One fourth teaspoon Salt
1 cup Coarsely chopped almonds
2 tablespoon Powdered cocoa
One fourth teaspoon Cinnamon

Preheat oven to 350 degrees F.

In the bowl of an electric mixer, blend the oil with 1 cup sugar. Add the
eggs, lemon juice, lemon peel and almond extract and mix well. Combine the
flour, baking powder, salt and almonds and blend thoroughly.

Remove One fourth of the dough to another bowl and blend in the cocoa, the
remaining 1 tbsp sugar and the cinnamon.

With oiled hands, divide the chocolate dough into 3 parts and roll each
into a loaf about 1One half inches wide and 1/2inch thick.

Divide the remaining dough into 3 parts. With your hands, flatten each into
a rectangle as long as the chocolate loaves and wide enough to wrap around
them about 4 inches. Wrap each chocolate loaf in a sheet of plain dough
and place it seamside down on a greased baking sheet.

Bake for 30 to 40 minutes, or until lightly browned. Remove the loaves from
the oven and use spatulas to transfer them to a cutting board. While still
warm, cut them into 1/2inch thick slices. Place the slices cutside down
on the same baking sheet, turn off the heat, return the slices to the oven,
and bake for 10 minutes a side or until crisp and lightly browned.

Transfer to racks to cool.

Recipe by: The Gourmet Jewish Cook by Judy Zeidler p.38

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on May 8,
1998