|
Title: Chocolate-Filled Mandelbrot Categories: Desserts-, Mandelbread Yield: 48 Servings 1/3 c Safflower or vegetable oil 1 c Sugar; + 1 tbsp additional 3 Eggs 1 ts Lemon juice Grated peel of 1 lemon 1/4 ts Almond extract 2 3/4 c Flour 4 ts Baking powder 1/4 ts Salt 1 c Coarsely chopped almonds 2 tb Powdered cocoa 1/4 ts Cinnamon Preheat oven to 350 degrees F. In the bowl of an electric mixer, blend the oil with 1 cup sugar. Add the eggs, lemon juice, lemon peel and almond extract and mix well. Combine the flour, baking powder, salt and almonds and blend thoroughly. Remove 1/4 of the dough to another bowl and blend in the cocoa, the remaining 1 tbsp sugar and the cinnamon. With oiled hands, divide the chocolate dough into 3 parts and roll each into a loaf about 1-1/2 inches wide and 1/2-inch thick. Divide the remaining dough into 3 parts. With your hands, flatten each into a rectangle as long as the chocolate loaves and wide enough to wrap around them- about 4 inches. Wrap each chocolate loaf in a sheet of plain dough and place it seam-side down on a greased baking sheet. Bake for 30 to 40 minutes, or until lightly browned. Remove the loaves from the oven and use spatulas to transfer them to a cutting board. While still warm, cut them into 1/2-inch thick slices. Place the slices cut-side down on the same baking sheet, turn off the heat, return the slices to the oven, and bake for 10 minutes a side or until crisp and lightly browned. Transfer to racks to cool. Recipe by: The Gourmet Jewish Cook by Judy Zeidler p.38 Posted to JEWISH-FOOD digest by Linda Shapiro 1998 |