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Ingredients
- 3/4 cup vegetable oil
- 1 1/4 cups sugar
- 3 large eggs
- 3/4 teaspoon coarse salt
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pecans (about 4 ounces) -- toasted and chopped
- 1 teaspoon ground cinnamon (I add to dry ingredients)
- 1/4 cup sugar
Preparation
Step 1
Preheat oven to 350 degrees. Put oil, 1 1/4 cups sugar, eggs, salt, and
vanilla in the bowl of electric mixer fitted with the paddle attachment,
and mix on medium low speed until combined.
Sift together flour, baking powder, baking soda, and cinnamon into a bowl. Reduce mixer speed to low. Add flour mixture; mix until combined. Stir in pecans.
Divide dough into three equal parts; shape each into a long log about 3
inches wide and 1 inch high. Space logs 4 inches apart on a baking sheet
lined with parchment paper. Bake logs until golden puffed, and just firm
to the touch, about 35 minutes. Let cool slightly, 3 to 5 minutes.
Transfer logs to a cutting board. With a serrated knife, gently cut logs
into 1/2 inch thick slices. The cookies should still be slightly doughy
inside. Work quickly, as slices will crumble if allowed to cool. Transfer
slices to baking sheets lined with parchment paper.
Mix 1/4 cup sugar and the cinnamon in a small bowl. Sprinkle cookies with
cinnamon-sugar mixture. Bake slices until golden brown and dry, about 15
minutes. Cookies can be stored in airtight containers at room temperature
up to 1 week.
NOTES : Mandelbrot comes from the German words for "almond"
(Mandel) and "bread" (Brot). Our variation contains pecans
instead of almonds. As with biscotti, the dough is
partially baked, sliced and baked again.