Mondel bread

1 1/2 sticks unsalted butter/margarine
  3 eggs, separated
  3 c. reg. flour, sifted
  1 tsp. almond extract
  1/2 c. finely grated orange peel
     (opt.)
  1 c. sugar
  2 tsp. baking powder
  1 tsp. vanilla
  1 c. sliced almonds
  1/2 c. canola oil
     Cream butter and add sugar gradually.  Using electric beater at
  low speed, add unbeaten whites of eggs, then yolks, one at a time,
  until thoroughly blended. Add vanilla and almond extracts to
  mixture.  Sift together flour and baking powder and add gradually to
  the mixture; finally, stir in almonds and orange peel.  Refrigerate
  for 3 or 4 hours or overnight.  Cut mixture into 4 parts.  Dipping
  fingers in canola oil, roll mixture into four "sausages" or loaves
  (about 1 1/2 inch diameter) and place loaves on a cookie tin.  Bake
  at 350 degrees for 30 minutes or until light golden around edges.
  Remove from oven and allow to cool slightly on rack.  While loaves
  are still quite hot, slice on diagonal.  Then lay each slice on its
  side on the cookie tin and return to oven until golden (probably
  only 5 to 7 minutes).  Cool on rack.