Mandelbrot #2
Source of Recipe
Cathy Harnad, Fidonet cooking echo
* Exported from MasterCook *
Mandelbrot #2
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies, Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sliced almonds
3/4 cup sugar
2 tablespoons butter or margarine -- at room temperature
2 tablespoons vegetable oil
-- preferably canola
2 large eggs -- lightly beaten
1 large egg white -- lightly beaten
1/4 cup whiskey or brandy
2 tablespoons nonfat yogurt or applesauce
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
--(optional)
2 cups all-purpose white flour
2 teaspoon baking powder
1 teaspoon salt
1/2 cup raisins
"Mandelbrot is Yiddish for almond bread and the almond-rich dough in this recipe is shaped like a loaf and baked. Like Italian biscotti, the loaf is then sliced, and the slices are rebaked into crisp cookies."
Preheat oven to 350 degrees F. Lightly oil 2 loaf pans or coat with non-stick cooking spray. Dust with flour, shaking out excess. Set aside. Put almonds in a pie plate and toast in the oven until golden, 5 to 7 minutes . Set aside.
In a medium-sized mixing bowl, using an electric mixer on medium speed, cream sugar, butter or margarine and oil. Add eggs, whiskey or brandy, yogurt or applesauce, vanilla and almond extract (if using); mix until smooth.
In a large bowl, stir together flour, baking powder and salt. Using a wooden spoon, stir in the sugar mixture until incorporated. Add raisins and toasted almonds.
Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Slice into 1/2" thick slices and arrange in a single layer on 2 baking sheets.
Return to the oven and bake for 10 to 12 minutes, or until light brown, switching baking sheets midway through baking. Turn off the oven, and leave Mandelbrot in the oven until crisp, about 45 minutes.
Yield: About 30 slices.
Nutritional information per serving: 93 calories per slice; 2 g protein; 3 g fat; 14 g carbohydrates; 73 mg sodium; 16 mg cholesterol.
Cuisine:
"Jewish"
Source:
"Cathy Harnad, Fidonet cooking echo"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"30 slices"
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