Ingredients
 2 eggs 
 2/3 cup plus 2 tablespoons granulated sugar, divided 
 1/2 cup ground almonds 
 1/2 cup vegetable oil 
 2 teaspoons vanilla extract 
 2 1/2 cups all-purpose flour 
 2 teaspoons baking powder 

For the Frosting 
powdered egg white (equivalent to 1 fresh egg white) 
2 cups confectioners’ sugar 
 2–3 teaspoons water
 
Baking the Mandel Bread
1. Preheat oven to 350*F. Line a 13 x 9-inch baking pan with 
aluminum foil; grease the foil. 
 
2. In a large bowl, mix eggs, 2/3 cup sugar, almonds, oil and vanilla. Using a wooden spoon, beat until smooth and well blended, about 1 minute. In a medium bowl, combine flour and baking powder; add to egg mixture, a little at a time, stirring until a stiff dough forms. 
 
3. On a sheet of waxed paper, roll dough into a 12 x 8-inch rectangle. Invert pan over dough; flip dough into pan. Discard paper; press dough evenly into pan. Using a fork, prick dough all over. Sprinkle dough with remaining sugar. Bake until golden, 25–30 minutes.
  
4. Transfer the pan to a wire rack to cool for 20 minutes. While mandel bread is still warm, using a small sharp knife, cut crosswise into twenty-one 1/2-inch strips; let cool completely. 
  
Arranging the Mandel Bread
1. Prepare egg white as package directs. In a medium bowl, mix egg white and confectioners’ sugar until smooth. Add water, a little at a time, until a gluelike consistency is reached. Spoon into a large resealable plastic bag; snip off 1 corner. 
  
2. On a serving platter, arrange 3 strips, cut-sides up, in a triangle shape; attach ends with frosting. Pipe dots of frosting along top of triangle. Form a second triangle; arrange on top of the first triangle to create a 6-pointed star. Decorate top of triangle with frosting dots. 
  
3. Continue stacking and decorating triangles to make 7 layers. Let stand until frosting is dry, about 2 hours. Serves 6-8