Almond Chocolate Chip Mandelbrot

Ingredients

3 large eggs

8 oz. | 225 g sugar (1 cup | 235 mL)

1 cup | 235 mL oil (any light oil you like)

1 tsp. | 5 mL vanilla extract

½ tsp. | 2 mL almond extract

⅛ tsp. | ½ mL salt

2 Tbsp. | 30 mL ground cinnamon

1 Tbsp. | 15 mL baking powder

11 oz. | 310 g cake meal (2 ¼ cups | 530 mL)

4 oz. | 115 g slivered almonds, toasted (1 cup | 235 mL)

6 oz. | 170 g semisweet chocolate chips (1 cup | 235 mL)

Instructions

Preheat the oven to 350ºF | 175ºC.

Using a stand mixer, mix the eggs, sugar and oil with the paddle.  Once combined, add the vanilla and almond extracts and mix in.  Then add the salt, cinnamon and baking powder and mix on low until combined.

Add the cake meal and mix on low until it’s all combined. Stop the machine, scrape down the sides an mix again.  The dough may look soft, but it will thicken up once the cake meal has absorbed some of  the liquid, so don’t be tempted to add more cake meal.  Add the almonds and chocolate chips and mix on low until they’ve been evenly distributed.

Turn the dough out onto a baking sheet lined with parchment paper.  Divide the dough in half and form each half into a log, approximately 3 x 12-inch | 7.5 x 30-cm. There should be enough room on the baking sheet for both logs – but make sure you leave at least 1-inch | 2.5-cm between them.

Place in the oven and bake for 15 minute, turn the pan around and bake for another 10 minutes or until the logs have started to turn golden brown.  Remove from the oven and let cool. Reduce the oven temperature to 200ºF | 95ºC.

Once cooled, move one log to a butting board and cut into approximately ¾-inch | 2-cm pieces. Place the cut pieces back on the baking sheet, standing up.  Make sure the pieces are not touching each other and there’s room for the air to circulate around them. Continue with the second log.

Bake for 20-30 minutes, until dry.

These freeze well.  Package them in an air tight container and freeze until the day you need them.  Just leave on the counter, spread out on a cookie sheet to thaw.

Servings

Makes approximately 24 | Parve

Notes

The smell of the almond and cinnamon is wonderfully. For some reason, I cannot get Passover mandelbread to come out high. I measure the logs to be sure the proportions are right. Again, these are not as thick as I wanted but they are delicious.

Source

Pam's Kitchen