Preheat the oven to 350°F

Spray 3 loaf pans with olive oil spray and set aside

In a large mixing bowl, cream together the butter and sugar.

Add in 4 eggs waiting until each the egg is integrated before adding in the next egg. then add the vanilla.

Sift together the flour, baking powder and salt and mix into the sugar mixture until just mixed through.

Add in your choice of mix ins (see below)

Pour into the loaf pans and spread with a non stick spatula to smooth the top

Bake at 350°F for 35- 40 minutes or until browned and puffed

Remove from oven.

Allow the mandelbread to cool completely before slicing thinly.

Preheat oven to 250°F

Lay cut side up on a baking sheet and bake for 25-30 minutes or until crisp.

Cool completely and dip in glaze or chocolate if desired.

Freezes in a sealed container for up to 6 months 

MIX-IN OPTIONS: 

Aunt Flora’s pick: 1 lb chopped pecans

Kid’s Pick: 1 lb mixed chocolate chips, shredded coconut, and pecans

Kim Kushner Supreme: hazelnuts, 2 teaspoons rose water, 1 teaspoon cinnamon and rose petals to top

Italian Pick: 4 teaspoons lemon zest, 2 teaspoons crushed anise seed,

Molly Yeh Fave: Chopped marzipan tossed in confectioners sugar with mini chocolate chips and sprinkles

My Personal Favorite: chocolate chips, pistachios, and craisins dipped in chocolate and coarse sugar

Spring Time Pick: 1 tablespoon vanilla bean paste, 2 teaspoons crushed lavender petals topped with vanilla bean glaze and crushed lavender petals