Honey, White Chocolate, Sour Cherry Vanilla Mandelbrot
Makes 2-4 dozen
- 1/2 cup oil
- 3/4 cup sugar
- 2 tablespoons honey
- 2 eggs
- 2 teaspoons pure vanilla
- 2 1/2 cups all-purpose flour
- 1/4 cup ground walnuts
- 1/2 cup chopped walnuts
- 3/8 teaspoon salt
- 2 teaspoons Clabber Girl Baking Powder
- 1 cup sour dried cherries
- 1/2 cup finely chopped, white chocolate
Blend all ingredients in a mixer, in order given, to produce a thick batter or paste.
Preheat oven to 350 F.
Line the top sheet of two doubled-up baking sheets with parchment paper. Spread three small rows of batter on sheet. Bake about 40 minutes (until firm and barely golden brown).
Remove sheet(s) from oven. Reduce heat to 300 F.
Cool mandelbrot and then cut each log into small diagonal slices. (At this point, you could freeze the logs for two hours -they cut more easily when cold)Lay the slices out on the baking sheet. Return to oven, turning once, for 12 to 15 minutes per side.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine