3 eggs
1 c. sugar
2 heaping tsp. baking powder
3½ c. flour
1 tsp. almond extract
½ c. oil
4 oz. dried cranberries
4 oz. pecans, chopped
10 oz. jam
Cinnamon and sugar for sprinkling
Egg wash


Preheat oven to 350°F. Place parchment paper on full sheet pans. Mix together eggs and sugar. Add almond extract, oil and baking powder. Dough should be smooth and easy to handle. Add more flour if required and knead like bread. Divide dough into three portions. Shape each into a log. Place wax paper on counter and flour well. Roll out dough on wax paper until it is 1/8-inch thick. Place 1/3 of the jelly down the middle and place pecans and cranberries on top. Sprinkle with cinnamon and sugar if desired. Roll the dough over so it makes a jelly roll log. Place on cookie sheet. Wash the top with egg mixture and then sprinkle with cinnamon and sugar. Repeat with remaining two pieces of dough. Bake for 20 minutes or until golden brown. Cut into 1-inch wide pieces.


Makes 52 pieces