Low Fat Mandelbrot
Happy Healthy Holidays!
A Low Fat Mandelbrot for waist-watchers! Mandelbrot is similar to the Italian twice-baked biscotti. They are called kamishbrot in Ukraine. Mandelbrot is a favorite cookie of the Ashkenazi Jews.
4 tablespoons vegetable shortening
1 tablespoon butter
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
Egg substitute equal to 3 large eggs (3/4 cup liquid)
2 cups all-purpose flour, plus 1 tablespoon or so for handling the dough
1 cup walnuts, coarsely chopped
Preheat the oven to 325 degrees and grease a cookie sheet.
Put the vegetable shortening, butter, sugar, almond extract and vanilla extract into the bowl of an electric mixer, blend at high speed to a cream. Add the eggs one at a time.
Switch mixer to low speed, or if you prefer, stir by hand and add 2 cups of the flour.
Stir in the walnuts. The dough should be sticky but stiff enough to hold a shape.
Turn the dough out onto a floured board. With floured hands, divide the dough into 2 pieces. Form each piece into a roll about 9-inches long and 2 to 3-inches wide. Place the rolls onto the greased cookie sheet, leaving about 1 inch between them.
Bake for about 30 minutes, until the rolls are firm to the touch.
Remove rolls from oven and let them cool for 5 minutes. Raise the oven temperature to 350 degrees. Using a serrated knife, slice each roll into pieces, 3/4-inch wide, and place the slices, cut side up, on the cookie sheet. Return to the oven for 15 more minutes or until slices are golden.
Yield: 24 servings
Calories: 116; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 27mg; Sodium: 8mg; Total Carbohydrate: 12g; Dietary Fiber: 0g; Protein: 2g