Karydopita
                    
      3 c  Water                               1 ts Vanilla extract
      4 c  Granulated sugar                  1/2 ts Baking soda
      1    Orange or lemon; peel only          6 oz Zwieback; crushed fine
      2    Whole cloves                        1 lb Walnuts; coarsely chopped
     18    Eggs; separated                     1 ts Ground cinnamon
      5 tb Cognac
	 
  Combine the water, 2 1/2 cups of the sugar, orange or lemon peel, and
  cloves in a saucepan and boil for 10 minutes.  Remove the peel and
  cloves and cool.  Meanwhile, using an electric mixer, beat the egg
  yolks until light and lemon colored, and gradually add the remaining
  1 1/2 cups sugar. In a separate bowl, mix the Cognac, vanilla
  extract, and baking soda and slowly add to the yolks and sugar.
  Combine zwieback, walnuts, and cinnamon, and gradually add to the
  batter, mixing on low speed. Meanwhile, beat the egg whites until
  soft peaks form.  Slowly fold into the cake batter, then pour into a
  greased 15 1/2" x 11" x 2" baking pan. Bake in a 350 degree oven for
  30 minutes, or until a deep chestnut color. Remove from the oven and
  set on a wire rack.  Spoon the cooled syrup over the cake and allow
  it to cool in the pan.  Cut into traditional diamond shapes,
  according to desired size.

  Cutting Diagram: ___________________________________
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