• Passover Desserts - 33

    From Dave Drum@1:2320/105 to All on Sat Apr 20 15:55:00 2024
    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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Bitter Melon is the Wrathful Squash.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)