Whole grain mandelbrot

Yield: 12 servings

Measure Ingredient
3 cups Whole wheat pastry flour
¾ cup Sugar
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
½ cup Raisins
½ cup Currants
½ cup Chopped dates
¼ cup Unsalted butter; melted --or canola oil
2 teaspoons Vanilla
½ teaspoon Almond extract
⅓ cup Skim milk
2 Eggs; or 4 egg whites, or equivalent

Makes 24.

Preheat oven to 350F. Prepare a baking sheet.

Combine the dry ingredients. Stir in the raisins, currants, and dates.

Mix the wet ingredients, and pour into the flour mixture and stir just enough to incorporate the ingredients.

Turn the dough onto a counter and knead a few times. Separate the dough into 3 pieces and shape into flat, oblong loaves. Place the loaves several inches apart on the prepared baking sheet. Bake for 30 minutes, or until lightly browned.

Remove the loaves from the oven. While hot, slice each horizontally into 8 pieces. Turn each piece on its side and return to the oven for 5 minutes more. remove the mandelbrot from the oven and cool on the baking sheet.

Store in covered container.

Per serving: 260 Calories; 6g Fat (18% calories from fat); 6g Protein; 50g Carbohydrate; 47mg Cholesterol; 108mg Sodium Food Exchanges: 1½ Starch/Bread; 2 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Mandelbrot is a slightly sweet, crisp cookie similar to biscotti.

Before baking, sprinkle the mandelbrot with with some cinnamon and sugar if desired.

Recipe by: Lowfat Living, Cooper & Cooper Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Nov 11, 1999, converted by MM_Buster v2.0l.

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