MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange-Almond Mandelbrot
 Categories: Cookies, Citrus, Nuts
      Yield: 30 servings
 
      2 c  A-P flour; +1 tb
           - (264 g) -OR-
  1 1/2 c  Matzo cake meal (204 g)
    1/2 c  Potato starch (85 g)
    1/2 c  Almond flour (55 g)
  1 1/2 ts Cinnamon
    1/2 ts Sea salt
  1 1/4 c  Granulated sugar (250 g)
     12 tb Unsalted butter (169 g);
           - room temperature
      3 lg Eggs
      1 c  Slivered almonds (126 g)
    1/2 ts Vanilla
      2    Oranges; zest of
 
  In a large bowl, mix flour or matzo cake meal, potato starch,
  almond flour, 1/2 ts cinnamon, and the salt.
  
  In the bowl of a stand mixer fitted with the paddle attachment,
  cream 1 cup/200 g sugar and the butter or coconut oil. Add eggs,
  one at a time, mixing well after each addition. Stir in flour or
  matzo mixture, almonds, vanilla, and orange zest.
  
  Place half the dough on a piece of parchment paper about 20" long.
  Use parchment paper to help mold the dough into a log about 10"
  long and 2" in diameter. (The dough is very soft and may be hard to
  worth with.) Gently press down along the top of the log to flatten
  it slightly. Twist ends of the parchment paper to seal. Repeat with
  the remaining dough. Refrigerate both logs for at least 1 hour.
  
  Heat oven to 350°F/175°C and line a baking sheet with parchment
  paper. Unwrap dough logs and put on the prepared baking sheet, side
  by side. Bake logs for 35 to 45 minutes, until just beginning to
  brown. The dough should not be too cracked on the top. It is better
  to underbake than overbake.
  
  Let logs cool, wrap in plastic and freeze until you are ready to
  finish them, or for at least 1 hour.
  
  Heat oven to 350°F/175°C and line 2 baking sheets with parchment
  paper. Mix remaining 1 ts cinnamon and 4 cup/50 g sugar in a small
  bowl and set aside.
  
  Remove logs from freezer. With a sharp, serrated knife, cut the
  logs into roughly 1/2" thick slices, discarding the end slices if
  they fall apart. (If the logs have been in the freezer for several
  hours, let them sit at room temperature for a few minutes before
  slicing.)
  
  Dip both sides of each slice in the cinnamon-sugar mixture and
  place them flat on prepared baking sheets. Bake for 10 to 15
  minutes, carefully turn slices over, then bake another 10 minutes,
  or until golden brown and starting to crisp.
  
  Recipe by Joan Nathan
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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