Honey Almond and Vanilla Mandelbrot
1/2 cup oil
1 1/4 cup sugar
1/3 cup honey
3 egg yolks
2 teaspoons pure vanilla
1 teaspoon pure almond extract
scrapings of one vanilla bean,
4 cups all purpose flour
1/2 teaspoon salt
1 tablespoon Clabber Girl Baking Powder
3/4 cup whole, blanched almonds, lightly toasted
1/2 cup ground almonds
1 egg white, whisked
1/2 cup, approximately, flaked almonds
Preheat oven to 350 F. Double up two baking sheets and line top one with parchment paper.
In a mixer, blend the oil, sugar, honey, eggs, egg yolks, vanilla, almond extract, and vanilla scrapings.
Add flour, Clabber Girl Baking Powder, salt, and whole and ground almonds. Blend well to make a firm batter.
Form into 2 logs, about 10 inches by 3-4 inches wide. Brush top of logs with egg white, then sprinkle on flaked almonds. Bake 40-45 minutes until lightly golden and firm. Cool well, reduce heat to 325 F. Cut into diagonal slices, about one inch thick. Rebake, turning once, about 12-16 minutes.
Makes 2-3 dozen
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
Mandelbrot? Biscotti?…...No matter what the appellations, these would taste as sweet.
Take care not to let this brown too much.