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| 1 Tasse | sugar |
| 3 gross | eggs |
| 1/3 Tasse | oil |
| 1/4 Tasse | water |
| 3 Tasse | all-purpose flour unbleached |
| 2 Teelöffel | baking powder |
| 2 Teelöffel | cinnamon |
| 1 Teelöffel | cloves ground |
| 3/4 Tasse | Almonds, Chopped Or Sliced |
| 3/4 Tasse | Filbert Nuts (Hazelnuts), Chopped Or Sliced |
| | Rind Of 1 Orange, Grated |
| 1 Esslöffel | sugar |
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Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add the water. Sift the flour, baking powder, cinnamon and cloves together, blending well. Mix into the creamed mixture. Stir in the nuts and orange rind, blending well. Divide the dough into 6 parts. Roll each part, on a floured board, and shape into a loaf. Press each loaf a little. Place the loaves on a large cookie sheet. Beat the remaining egg and brush it on top of the loaves and sprinkle with the sugar. Bake in a preheated 350 Degree F. oven for 25 minutes or until lightly browned. Remove the loaves and cool slightly. Cut each loaf diagonally into biscuits.
From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986
Shared by Rich Harper
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