Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Mandelbrot Cookies or Almond Bread contributed by, Hannah from the Seven Hills School in Cincinnati, Ohio, USA

Mandelbrot Cookies or Almond Bread
From Bukervina, Romania
By: Hannah

Mandelbrot Cookies

All purpose flour…………..3 cups
Baking powder…………….1 tablespoon
Salt…………………………….1/4 teaspoon
Eggs…………………………..4 large
Granulated sugar………….1 cup
Grated lemon zest………..2 teaspoons
Canola oil……………………1/2 cup
Vanilla extract………………2 teaspoons
Almond extract…………….1 teaspoon
Un-blanched whole almonds…..1 teaspoon
Egg white……………….enough for brushing
Cinnamon sugar for sprinkling

Directions

Preheat oven to 350 degrees fahrenheit, and line cookie with parchment paper. Lightly toast whole almonds to bring out the flavor. Mix flour, baking soda, and salt together in a bowl and set aside. Beat eggs and sugar until mixture is very pale. Add lemon zest , canola oil, vanilla extract, and almond extract. Continue beating for another minute. Fold in the flour mixture and then the lightly toasted almonds. On a lightly floured surface, divide dough into in half and shape each into a log, about 12 inches long and 2 inches wide. Add a little more flour if necessary to make a soft and non-sticky dough. Place logs on a prepared cookie sheet, spacing about 3-inches apart. Brush each log with egg white and sprinkle with cinnamon sugar. Bake for 30 minutes or until firm to touch and lightly browned. Allow Mandelbrot cookies to cool on a baking sheet for about 10 minutes. Using serrated knife, slice each baked log diagonally into 1/2-inch slices. Arrange them on a prepared cookie sheet with cut sides down. Bake again at 350 degrees fahrenheit for 5 minutes on each side. Allow Mandelbrot cookies to cool completely on wire racks before transferring them to an airtight container.

posted by SSnyder in Recipes,Romanian Recipes and have No Comments

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