Mundle Bread

Do you have any treasured memories from your childhood involving time spent with your grandmother? I have countless happy memories of time spent with my "Grandma". She was my father's mother, and she was born in 1903 in Harlem, NY, to Irish immigrant parents. Her mom passed away in 1913, so that left Grandma and her dad to figure things out. My grandma wasn't an "exciting" cook; in fact, she really didn't like food in general. But man, could she bake! I remember her telling me that when she was a teenager, she would come home from school, make a pan of brownies, and eat the whole thing before her dad came home from work. I can only imagine how that turned out for her.

She and my grandpa moved to Arizona in the mid-1940s, where she met the postmaster's wife, Josephine. They became great friends. Josephine was originally from England. They would spend many afternoons together having tea, playing cards, and visiting. A recipe that Josephine shared with my grandma was what we have always called "Mundle Bread." I am not sure if that is the proper name for it or not. Basically, it's an almond-flavored biscotti of sorts.

This is the recipe that I have had for years, passed down from my grandma, I hope you enjoy it as much as I do.

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup sugar

4 teaspoons baking powder

pinch of salt

2 eggs

1/2 cup oil

1 teaspoon almond extract.

Directions:

Preheat the oven to 350° F.

In a mixing bowl, whisk together the dry ingredients. Add the oil, eggs, and almond extract, mixing well to incorporate.

Shape the batter into 3 oval loaves on an ungreased baking sheet, ensuring they are spaced approximately an inch apart as they will spread. Bake for 20 minutes.

Remove from the oven, slice the loaves into several pieces, turn on the pieces on their side, return to the oven and bake for 5 minutes.

Remove from the oven, turn the pieces over to the other side, and bake for an additional 5 minutes.

Let cool completely, and store in an air-tight container.