I’m fully aware that it was a little too hot outside today to crank up the oven, but I couldn’t resist the temptation to make some delicious mandelbrot. The literal translation of mandelbrot is “almond bread”. It is similar to biscotti in that it is twice-baked, but it is made using oil instead of butter.
This mandelbrot has a light, lemony taste and tender crumb, and the toasted almonds are a real treat!
Esther's Mandelbrot
This mandelbrot has a light, lemony taste and tender crumb, and the toasted almonds are a real treat!
Ingredients
- 1 cup oil
- 1 scant cup sugar
- 3 eggs
- Zest and juice of one whole fresh lemon
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1 cup whole almonds toasted, cooled and cut in half
Instructions
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Blend sugar, oil and eggs. Add zest, juice and vanilla. Stir in flour. Add nuts. Blend thoroughly and place in refrigerator for 2 hours.
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Turn dough out onto floured board, and divide into 6 portions. Form each portion into a small log (approx. 8″ long x 2″ wide), roll in flour and place on parchment lined cookie sheet. Bake at 350 degrees for 1/2 hour. Remove from oven (do not turn oven off) and carefully remove loaves onto cooling rack. Cool loaves to lukewarm. Using a serrated knife, cut at an angle into 1/2″ slices. Lay cut slices onto parchment lined cookie sheet and return to oven for 15 – 18 minutes, or until lightly golden.
Don’t let the dog days of summer keep you from baking up a batch of these wonderful mandelbrot. Make Esther happy and enjoy some with a tall glass of iced tea and a good book!
“A”
(In case you’re wondering….no…..I never knew Esther :o)
Beautiful photo and great sounding recipe. We must be crazy baking kindred spirits as I turned on the oven to bake chocolate covered cranberry cheesecake squares.