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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