Mandelbrot (Almond Bread)
Yield
18 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ⅓ | cup |
almonds
blanched, chopped |
*
|
| 2 | teaspoons |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 79 | ml |
almonds
blanched, chopped |
*
|
| 1E+1 | ml |
cinnamon
ground |
|
Directions
Beat the eggs and sugar together until thick.
Add the oil and vanilla and mix well.
Stir in the flour, baking powder and almonds. Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf pan just to cover the bottom of the pan.
Sprinkle on the cinnamon.
Add another layer of batter and cinnamon.
Continue until all the batter and cinnamon are used.
Bake in 350℉ (180℃) oven for 20 to 25 minutes or until golden brown.
Bread will be dense.
Remove from the pan and cool on a wire rack. Cut into ½ inch slices when ready to serve. Place each slice on a lightly oiled baking sheet and toast in a 400℉ (200℃) oven for 5 to 6 minutes.
