Esta es una exhibición prevé de cómo se va ver la receta de 'Mandelbrot' imprimido.

Receta Mandelbrot
by Farrell May Podgorsek

Mandelbrot

These gluten-free Mandelbrot (Jewish Biscotti) were a hit with GF and non GF guests. They have a nice nutty flavor. Very easy to make. I used the GF Baking Mix from Whole Foods Market.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 36 Cookies

Ingredientes

  • 2 cups GF Baking Mix
  • 1 cup sugar
  • 1 tsp baking powder
  • 3/4 tsp xanthan gum
  • 1/4 tsp salt
  • 2 large eggs
  • 1/3 cup safflower oil - or any veg. oil
  • 1 1/2 tsp almond extract - if using almonds
  • 1 1/2 tsp vanilla extract
  • 1 cup almonds, coarsely chopped or slivered, or substitute walnuts or hazelnuts

Direcciones

  1. Preheat oven to 325 degree. Line a baking sheet with a silicone mat or parchment paper.
  2. Combine Baking Mix, sugar, baking powder, xanthan gum and salt in the large bowl of an electric mixer. Add eggs, oil and extracts and beat at medium speed until well combined. Mix in almonds.
  3. Slightly dampen your hands and remove dough from the mixer to the baking sheet.. The dough may be sticky. Shape the dough into 3 logs, each one 8x2 inches. Space logs about 2 inches apart on the baking sheet.
  4. Place sheet in the center of the preheated oven and bake 40-45 minutes, until light golden brown. remove from oven and let cool about 10 minutes. Transfer logs to a cutting board and slice into 1/2 inch slices. Return slices to cookie sheet and bake another 10-15 minutes, or until light golden brown. Remove from oven and cool completely on a rack.