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["Heat oven to 350F", "Lightly grease two regular or select two non-stick baking sheets", "Beat oil and eggs (or tofu) with a mixer, blender or processor until fluffy. Add sugar & mix again. In another bowl, mix the cake meal, salt and ground almonds.", "Mix the wets and dries together...best to do this, or at least finish it, by hand, as batter will get very thick. Spread in 3"" wide logs, one on each baking sheet.", "Bake 30 minutes & remove from oven. Cut across the logs at an angle (30-45 degrees) into sticks about 3/4"" wide.", "Spread the sticks on baking sheets & bake 10-20 minutes more, depending on how crisp or dark you want them.", "Serve as Seder dessert. Or during the week of Passover, with wine or coffee.", "ALTERNATE 1: with jam topping. Bake first time ONLY 10 minutes. Remove from oven. Using an oiled large spoon, make a trench down the center of each log. Spread the jam in the indentation. Dust with cinnamon & sugar. Return to oven and bake another 30 minutes. Cool. Cut across the jam to make individual cookies.", "ALTERNATE 2: with different pans and shapes. Bake in square pans, then cut in smaller squares. Or in round pans, and cut in wedges like shortbread. Or shaped in rounds, like thumbprint cookies. You will still need sheet pans or cookie sheets for enough space for the second baking.", "ALTERNATE 3: another way to serve jam topping. Bake the cookies plain. Serve at table with one or more jams in small bowls for dipping or spooning out."]
