MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange-Almond Mandelbrot
Categories: Cookies, Citrus, Nuts
Yield: 30 servings

2 c + 1 tb (264 g) A-P flour
+=OR=+
1 1/2 c (204 g) matzo cake meal
1/2 c (85 g) potato starch
1/2 c (55 g) almond flour
1 1/2 ts Cinnamon
1/2 ts Sea salt
1 1/4 c (250 g) granulated sugar
12 tb (169 g) unsalted butter;
- room temp
3 lg Eggs
1 c (126 g) slivered almonds
1/2 ts Vanilla
Zest of 2 oranges

In a large bowl, mix flour or matzo cake meal, potato
starch, almond flour, 1/2 teaspoon cinnamon and the
salt.

In the bowl of a stand mixer fitted with the paddle
attachment, cream 1 cup/200 grams 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 inches long. Use parchment paper to help mold the
dough into a log about 10 inches long and 2 inches 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 350oF/175oC 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 350oF/175oC and line 2 baking sheets with
parchment paper. Mix remaining 1 teaspoon cinnamon and 4
cup/50 grams 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.

By: Joan Nathan

Yield: About 30 cookies

RECIPE FROM: https://cooking.nytimes.com

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