Mandelbrot (Chocolate Almond Slices)
Sweeten Up Your Holiday Season With These Treats
Boost up your holiday with one of the best sweet treats — cookies. "GMA" food editor Sara Moulton dropped by the Times Square Studio to demonstrate how to bake gourmet cookies.
A Jewish bakery classic, these crunchy almond cookies have a nutty cocoa heart. We found that the cocoa dough needed another 1/3 to 1/2 cup flour, so simply stir it in after incorporating the cocoa. Use more flour as necessary to form the dough into a roll.
This is just one of Gourmet's Favorite Cookies: 1941-2008. Although we've retested the recipes, in the interest of authenticity we've left them unchanged: The instructions below are still exactly as they were originally printed.
Ingredients
Cooking Directions
In a bowl beat 3 eggs with 3/4 cup sugar until the mixture is thick and light. Stir in 1 tablespoon orange juice and 1 teaspoon each of grated orange rind and almond extract.
Sift 2 3/4 cups sifted flour with 2 teaspoons baking powder. Fold half the flour mixture into the egg mixture with 6 tablespoons peanut oil. Add the remaining flour and beat the mixture for about 30 seconds. Separate one-fourth of the dough and stir into it 1/2 cup split blanched almonds and 1/4 cup cocoa. Form the dough into a roll about 1/2 inch in diameter.
Roll out the remaining dough about 1/2 inch thick and envelop the cocoa roll with it. Cut the roll in half. Put the rolls side by side on a buttered baking sheet and bake them in a moderately slow oven (325° F) for about 30 minutes. Remove the rolls from the oven and cut them into 1/2-inch-thick slices while they are still hot. Put the slices on a buttered baking sheet and bake them in a moderately slow oven (325° F) for about 5 minutes.
Courtesy Gourmet.com
