Print

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

  1. Blend sugar, oil and eggs. Add zest, juice and vanilla. Stir in flour. Add nuts. Blend thoroughly and place in refrigerator for 2 hours.

  2. 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.