Recipe amount: 36-44 Mandelbrots

Mandelbrot (Almond Biscotti)

Ingredients
 
3 each large egg
1 cup sugar
¾ cup vegetable oil
2 tsp baking powder
¼ tsp salt
1 tsp lemon or orange zest
2 tsp vanilla
 
3¾ cup sifted flour
1⅛ cup Unsalted dry roasted silvered almonds
 


Preparation steps:
  1. Prepare the Batter:
    Using a hand whisk, beat the eggs with sugar. Gradually blend in the oil, baking powder, salt, zest, vanilla, and 2 cups of the sifted flour.
  2. Using a disposable glove, mix the remaining 1¾ cups of sifted flour and the almonds by hand, as the dough will be fairly sticky.
  3. Shape the Logs:
    Divide the dough into 3 logs.
  4. Transfer the logs onto 2 baking sheets lined with parchment paper. Pat the dough down with slightly wet hands, forming flat logs approximately
    11" long, 3" wide, and ¾-1" high.
    The log shape doesn't change much during baking.
  5. Bake at 350°F on the top shelf for 25 minutes until lightly browned.
  6. Remove from the oven, transfer to a cutting board, and cool down 5 minutes.
  7. Slice the logs into ¾ inch thick pieces.
  8. Rebake the Mandelbrots at 380°F for 7 minutes on one side. Then, flip the Mandelbrots upside down and bake for an additional 7 minutes, for a total of 14 minutes.
  9. Cool down completely and store in an airtight container.
Picture of recipe


Take note!
    Cutting the Mandelbrots:
  • Use a very sharp knife to cut the
    Mandelbrots to prevent the edges
    from breaking.
  • The Mandelbrots should be cut to the
    same width to avoid some being
    underbaked while others are overbaked.

    Unsalted dry roasted silvered almonds
  • Use from Trader Joe's, or toast almonds
    by baking at 300°F for 10-15 minutes
    until golden in color.
    Cool down to room temperature.