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Instructions |
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Cream butter and sugar well. Add eggs and almond
extract. Mix remaining dry ingredients and add,
alternating with buttermilk.
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Bake in 3 large greased bread pans at 325 degrees
for 55 minutes. Cool. Wrap in foil and put in
freezer overnight (do not omit this step.)
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Remove from freezer and let stand at room
temperature until loaves can be sliced. 1/4 inch
thick slices. Place slices on ungreased cookie
sheets. Bake at 250 degrees turning slices every
10-15 minutes until slightly browned. This will
take about an hour.
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Let dry thoroughly before storing. These stay crisp
if kept in glass or ceramic cookie jar, with loose
fitting lid.
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Originally Submitted
9/4/2011
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