Pecan Toasted-Coconut Mandelbrot

By ninebirch

Ingredients

• 3 cups flour, all-purpose
• 1 1/2 t baking powder
• 1/8 t salt
• 3 large eggs
• 1 cup sugar
• 1 cup vegetable oil
• 1 t vanilla
• 1 t almond extract
• 1/2 t lemon zest
• 3/4 cup pecans, chopped
• 1/2 cup coconut, unsweetened, toasted

Details

Servings 48
Preparation time 55mins
Cooking time 58mins

Preparation

Step 1

1. Whisk together flour; baking powder and salt in medium bowl; set aside. Beat eggs, sugar and oil in bowl of electric mixer until light in color, about 5 minutes. Beat in extracts and lemon zest. Add 1/4 of the flour mixture, pecans and coconut. Mix by hand after each addition until smooth. Wrap dough in plastic wrap; refrigerate at least 3 hours.


2. Heat oven to 350 degrees. Divide dough into four equal pieces. Shape dough into 1 1/2-inch thick logs; place on ungreased baking sheet, about 2 inches apart. Bake until lightly browned, about 25 minutes. Cool on wire rack.


3. Reduce oven to 300 degrees. Slice each log diagonally into 1/2-inch thick slices with serrated bread knife. Place back on baking sheet, cut side up. Bake until light golden brown, about 15 minutes; turn each over. Bake 15 more minutes. Cool completely on wire rack.


•Prep time - 40 min; chilling time - 3 hours; cooking time - 55 minutes.