Mandlebrot

This is the classic recipe from Eastern European mandlebrot. A hard plain cookie very much like a biscotti

Mandlebrot
Mandlebrot

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup vegetable oil canola etc

  • 1

    c plus 2 tab sugar

  • 2

    tea vanilla extract

  • 3

    eggs

  • 1

    Tab grated orange peel (can be omitted)

  • 4

    cups flour

  • 1

    tea salt

  • 1

    tea baking powder

  • 2 1/2

    tea cinnamon

  • optional 1 cup sliced almonds or mini chocolate chips

Directions

Preheat the oven to 325 degrees In the bowl of an electic mixer, blend together the oil and 1 cup sugar. Add the eggs, vanilla and orange peel. Blend thoroughly. Add flour, salt and baking powder, and 2 tea of the cinnamon. Blend well. At this point if you like add the almonds or chocolate chips and mix well slowly or by hand. With oiled hands divide the dough into 2 or three pieces, then shape each into long oval logs about 3" wide by 1 inch high. If these are too long make 3 logs. Place the loaves 2" apart on greased baking sheets or baking sheets covered with a silpat. Sprinkle with the remaining sugar and cinnamon and bake for 45 minutes. Remove the loaves from the oven and use a spatula to transfer fhrm to a cutting board; cut into 1 inch thick slices. Place cut side down on teh same baking sheets, turn off the heat, and return them to the oven. Leave the mandelbrot in the oven for 10 minutes a side or until crisp. transfer to rack and cool.

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