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!
1 cup oil
1 scant cup sugar
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
Blend sugar, oil and eggs. Add zest, juice and vanilla. Stir in flour. Add nuts. Blend thoroughly and place in refrigerator for 2 hours.
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!
(In case you’re wondering….no…..I never knew Esther :o)