Butter or margarine,
- at room temperatur
- preferably canola
Whiskey or brandy
Nonfat yogurt or applesauce
Pure vanilla extract
Pure almond extract (opt'l.)
All-purpose white flour
"Mandelbrot is Yiddish for almond bread and the almond-rich dough in this recipe is shaped like a loaf and baked. Like Italian biscotti, the loaf is then sliced, and the slices are rebaked into crisp cookies."
Preheat oven to 350 F. Lightly oil 2 loaf pans or coat with non-stick cooking spray. Dust with flour, shaking out excess. Set aside. Put almonds in a pie plate and toast in the oven until golden, 5 to 7 minutes. Set aside.
In a medium-sized mixing bowl, using an electric mixer on medium speed, cream sugar, butter or margarine and oil. Add eggs, whiskey or brandy, yogurt or applesauce, vanilla and almond extract (if using); mix until smooth.
In a large bowl, stir together flour, baking powder and salt. Using a wooden spoon, stir in the sugar mixture until incorporated. Add raisins and toasted almonds.
Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Slice into l/2" thick slices and arrange in a single layer on 2 baking sheets.
Return to the oven and bake for 10 to 12 minutes, or until light brown, switching baking sheets midway through baking. Turn off the oven, and leave Mandelbrot in the oven until crisp, about 45 minutes.
Yield: About 30 slices.
Nutritional information per serving: 93 calories per slice; 2 g protein; 3 g fat; 14 g carbohydrates; 73 mg sodium; 16 mg cholesterol.
Posted by Al Rice of Alaska. Formatted by Cathy Harned.