Mandelbrot

Where This Goes Wrong

Wet your hands to shape the sticky dough.

Use a serrated knife and a sawing motion to slice.

Bake the second time until the cut edges are properly dry.

Making Mandelbrot

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1. Heat the oven to 180°C / 355°F. Whisk the eggs, 200 g sugar, oil and vanilla until smooth.

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2. Stir in the flour, baking powder, salt and almonds to make a sticky dough.

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3. With wet hands shape the dough into 2 logs, each about 30 cm long, on a lined tray. Bake for 30 minutes until golden.

   Mark done Start 30 min timer

4. Cool the logs for 10 minutes, then slice into 24 pieces about 1.5 cm thick. Mix the 2 tablespoons sugar with the cinnamon and sprinkle over.

   Mark done Start 10 min timer

5. Lay the slices on their sides and bake for 15 minutes, turning once, until dry and golden.

   Mark done Start 15 min timer

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After You've Cooked It

Keeps for 3 weeks in an airtight tin. Freeze for 3 months.

Good With

• Tea
• Coffee
• Dessert wine
• Fresh fruit

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.