Mandelbrot (download printable PDF)


3 cups all-purpose flour
4 eggs
1 1/2 cups white granulated sugar
1 Tbs. baking powder
1/2 cup oil
1/4 tsp. salt
1/4 tsp. lemon rind
1/2 cup whole almonds
1/2 cup slivered almonds
1/2 tsp. almond extract
1 tsp. vanilla extract
pinch of ground cinnamon


measuring cup
measuring spoons
large mixing bowl
mixing bowl
electric mixer
wooden spoon
flour sifter
knife and cutting board or
food processor
3) 4 1/2 X 9-inch pans
serving plate

Coarsely chop the whole almonds with a knife or in a food processor and mix them with slivered almonds in a bowl. Sift the flour, salt, and baking powder into a mixing bowl. Grate and add the lemon rind. Grease the baking pans. The dish can be prepared up to this point in advance. Preheat the oven to 350°F. In the large mixing bowl place the eggs, sugar, extracts, and cinnamon. Beat well with an electric mixer. Add the oil and mix well. Add the dry ingredients to the wet ones a little at a time, and thoroughly blend them together. Fold the nuts into the mixture, and pour the mixture into the pans. Make sure the mixture is no more than 1 inch deep in each pan. Place the pans in the oven and bake for 45 minutes or until the mandelbrot is golden. Remove the pans from the oven, and cut the mandelbrot immediately into 1/2 to 1 inch slices. Mandelbrot can be made in advance of the meal, and keeps very well.