MANDELBROT

We’ve heard good things about this Mandelbrot recipe from HEALTHY HOLIDAYS.

 

Enjoy !

 

1 cage free egg, plus 2 egg whites

1 cup Sucanat

1/3 cup vegetable oil

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 and 1/2 cups flour

2 teaspoons baking powder

pinch of salt

1/2 cup skin-on sliced almonds

 

Combine the egg, egg whites, and Sucanat in the bowl of a mixer and mix at high speed until pale yellow, thick, and mousse-like, about 10 minutes.  Reduce the speed to low and mix in the oil and the extracts.  Sift in the flour, baking powder, salt, and almonds and beat just to mix.  Trasfer the dough to a mixing bowl, cover, and refrigerate for at least 6 hours, or preferably overnight.

Preheat the oven to 350.

 

Wet your hands.  Lightly spray a non stick baking sheet with oil.  Turn the dough onto the sheet and pat it into a rectangle about 18 inches long, 3 inches wide and 1/2 inch high.  Using a sharp knife (dip the blade in cold water) make a series of parallel, 1/2 inch wide widthwise cuts through the top of the dough, each about 1/4 inch deep.  Bake until lightly browned, 20-30 minutes.  Transfer the loaf to a cutting board.  Cut all the way through the cuts you made earlier.  Return the slices to the baking sheet, keeping them 1/2 inch apart.  Bake until firm and lightly browned, 5 to 10 minutes more.  Let the mandelbrot cool to room temperature.