Recipe: Mandelbrot (Chocolate Almond Slices)
Sweeten up your holiday season with these cookie recipes.
Dec. 19, 2008 — -- 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. Get the recipes below and for more meal ideas check out the "GMA" recipe archive.
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.
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
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