Mandelbrot is like biscotti, twice-baked cookies that are perfect with tea, coffee, and after-dinner drinks. The whole-wheat flour and the nuts add to the fiber, and the nuts provide a delectable flavor.
INGREDIENTS | SERVES 6; Serving Size 2 Mandelbrot
- 2 ounces unsalted butter, softened
- ¼ cup sugar
- 1 egg
- ½ teaspoon vanilla
- 1 teaspoon baking powder
- pinch of salt
- ½ cup all-purpose flour
- ½ cup whole-wheat flour
- ½ cup toasted macadamia nuts
Preheat oven to 350°F. Grease a baking sheet pan.
Cream the butter and sugar with an electric mixer. Add egg and vanilla and beat to incorporate.
In a separate bowl combine the baking powder, salt, and flours. Add this dry mixture to the egg-butter mixture and combine to make a smooth dough. Stir in macadamia nuts.
Scrape dough out onto the prepared baking sheet pan and form it into a domed log using wet fingers. Bake for 30 minutes, remove from oven and cool for 5 minutes. Turn the oven down to 275°F.
Cut the log into ﬂ″-wide slices and place the slices back on the baking sheet, cut-sides facing up. Bake 15 minutes, turn cookies over, and bake 10 minutes more. Cool on a rack.
Protein: 4.31 grams
Carbohydrates: 25.58 grams
Fiber: 2.39 grams
Fat: 17.19 grams