Mandelbroit

This is a sweet with memories from "the old'n days" when my grandmother's lady friends would come over and have tea or coffee and dunk the slices in the hot cups and nibble the afternoons away. The cookies carried the fragrances of almonds and cinnamon and you just knew they were deliciously sweet. I have worked up many recipes before concluding this one is "the one". Eat and enjoy. I hope you too have some memories that these sweets can call up from long ago.

Serving Size: 30
Preparation Time: 3:00

• 1 1/2 cups sugar
• 1 stick salted butter, softened
• 3 whole extra large eggs
• 1 teaspoon vanilla white-clear or caramel colored
• 1/4 teaspoon almond extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup sweetened coconut flakes
• 1/2 cup toasted almonds, slivered or whole blanched
• 3 cups flour, unbleached all purpose

FOR THE TOPPING

• 1 cup sugar
• 1/4 cup cinnamon

Preheat oven to 350 degrees. Mix first 6 ingredients well then add coconut, baking powder and nuts, mix again then add the flour and mix well for one to two minutes. Remove from bowl, ball it up and cut into 2 halves. Flour a cookie sheet/jelly roll pan. Flour a pastry board, and on it, shape two oval loaves about 10" long 3" wide and about 3/4" thick. Lift off onto the baking sheet. Sprinkle very generously with cinnamon sugar. Bake for 40 minutes. then remove and allow to cool for 30 minutes. then slice into 3/4" slices, lay them down on the baking sheet and sprinkle again on the up-side very generously with cinnamon sugar, and place in a 325 degree oven for 15 minutes to dry and harden. Turn off the oven and allow to cool in the oven. Remove to a sealed container to store to prevent humidity from softening them.

Enjoy. Dr. Stu.

Recipe kindly shared by, and © of, Stuart Borken.

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