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Ida's Mandelbrot

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  1 Hour 20 Minutes
  about 40 cookies
A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.

Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
RECIPE INGREDIENTS
2 cups  whole-wheat pastry flour
1 cup  all-purpose flour
1/2 teaspoon  baking powder
1/2 teaspoon  salt
3   large eggs
1 cup plus 1 tablespoon  sugar, divided
1/2 cup  canola oil
1 1/2 teaspoons  vanilla extract
1 cup  coarsely chopped walnuts
1 teaspoon  ground cinnamon
Ida's Mandelbrot Recipe at Cooking.com
DIRECTIONS
Position rack in center of oven; preheat to 350°F. Coat 2 large baking sheets with cooking spray or line with parchment paper.


Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl. In another large bowl, whisk eggs and 1 cup sugar until combined. Add oil and vanilla; whisk to combine. Stir in the dry ingredients and walnuts with a spoon until just combined.


Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3-by-12-inch-long logs on one of the prepared baking sheets. The logs of dough will be side by side and about 3/4 inch thick each. ("Don't potchke the dough.")


Bake until lightly browned on the edges and beginning to firm, 20 to 30 minutes. Cool on the pan on a wire rack for 20 minutes. (Keep the oven on). Slice each log into 1/2-inch-thick cookies; divide the cookies between the baking sheets, cut-side down, and sprinkle with half the cinnamon-sugar mixture.


Move the racks to the top and bottom thirds of the oven. Bake the cookies for 5 minutes. Turn the cookies over, sprinkle with the remaining cinnamon-sugar mixture and bake for 5 minutes more. Transfer to a wire rack to cool completely.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   about 40 cookies
Calories: 103
Fat. Total: 5g
Protein: 2g
Carbohydrates, Total: 12g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 16mg
Sodium: 39mg
% Cal. from Fat: 44%
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