chocolate-filled mandelbrot

Categories
Desserts-
Mandelbread
Yield
48 Servings
MeasureIngredient
⅓ cup Safflower or vegetable oil
1 cup Sugar; + 1 tbsp additional
Eggs
1 teaspoon Lemon juice
  Grated peel of 1 lemon
¼ teaspoon Almond extract
2¾ cup Flour
4 teaspoons Baking powder
¼ teaspoon Salt
1 cup Coarsely chopped almonds
2 tablespoons Powdered cocoa
¼ teaspoon 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 ¼ 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 1-½ inches wide and ½-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 ½-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 <lss@...> on May 8, 1998

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