 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Also called mandelbrot, or almond bread, this treat may be more popularly recognized as Italian biscotti. Ingredients:
4 large eggs |
1 1/4 cups sugar, divided |
1/4 teaspoon salt |
1 cup vegetable oil, divided |
3 1/2 cups all-purpose flour, divided |
1 cup chopped almonds, toasted and divided |
1 teaspoon baking powder |
1/4 teaspoon ground cinnamon |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
2 tablespoons ground cinnamon |
Directions:
1. Beat eggs, 1 cup sugar, and salt at medium speed with an electric mixer until blended; add 1/4 cup oil, beating until blended.
2. Combine 1/4 cup flour and almonds, tossing to coat.
3. Combine remaining 3 1/4 cups flour, baking powder, and 1/4 teaspoon cinnamon; add to egg mixture alternately with remaining 3/4 cup oil, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts and toasted almond mixture.
4. Divide dough into 8 portions; shape each portion into an 8- x 3-inch log on lightly greased baking sheets (4 logs may be placed crosswise on each of 2 baking sheets). Stir together remaining 1/4 cup sugar and 2 tablespoons cinnamon; sprinkle evenly over logs.
5. Bake at 350° for 25 minutes or until lightly browned. Remove to wire racks to cool. Cut diagonally into 1/2-inch-thick slices. Lay slices flat on baking sheets.
6. Bake at 350° for 8 minutes; turn slices over, and bake 5 more minutes. Remove to wire racks to cool.
|
|