Macadamia Mandelbrot
Yield
30 servingsPrep
20 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
orange juice
|
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 | tablespoon |
almond extract
|
*
|
| 3 ¾ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
all-purpose flour
additional |
*
|
| 1 | cup |
macadamia nuts
coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
orange juice
|
|
| 3E+1 | ml |
orange zest
grated |
|
| 15 | ml |
almond extract
|
*
|
| 887 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
all-purpose flour
additional |
*
|
| 237 | ml |
macadamia nuts
coarsely chopped |
*
|
Directions
In large bowl with electric mixer at medium speed, beat eggs and vegetable oil 5 minutes until fluffy.
Gradually beat in sugar; beat in orange juice, grated orange peel and almond extract.
At low speed beat in 3¾ cups flour, baking powder and salt; beat in up to ½ cup additional flour if dough appears too sticky.
Stir in macadamia nuts.
Refrigerate dough, wrapped in plastic, 1 hour.
Heat oven to 350℉ (180℃) F; grease large cookie sheet.
Divide dough in half; shape each half into 14X2-inch log.
Place logs on cookie sheet, spacing well apart; bake 25 minutes until lightly browned.
Remove cookie sheet from oven; maintain oven temperature.
Remove logs to cutting board; cut into 1-inch diagonal slices.
Place slices, cut side up, on cookie sheet; return to oven.
Bake 15 minutes until crisp and golden. Cool on racks.
