This mandelbrot has a light, lemony taste and tender crumb, and the toasted almonds are a real treat!
Ingredients
1cupoil
1scant cupsugar
3eggs
Zest and juice of one whole fresh lemon
1teaspoonvanilla
3cupsflour
2teaspoonsbaking powder
1cupwhole almondstoasted, cooled and cut in half
Instructions
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.