A Midsummer's Night Scheme Recipe - get the FREE short story when you sign up for my newsletter: https://subscribepage.io/daphnesilver1
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup chopped almonds (or other nuts of your choice)
1/2 cup strawberry jam (or any other jam)
Powdered sugar (optional)
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another mixing bowl, combine the granulated sugar and vegetable oil. Mix until well combined.
Add the eggs and vanilla extract to the sugar-oil mixture. Mix until the mixture is smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the chopped almonds.
Divide the dough into two equal portions. Shape each portion into a log about 10-12 inches long on the prepared baking sheet, leaving some space between them.
Make a shallow indentation down the center of each dough log using your finger or the back of a spoon.
Carefully spread strawberry jam into the indentation on each dough log.
Bake in the preheated oven for about 25-30 minutes, or until the mandelbrot logs are lightly golden brown.
Remove the baked mandelbrot from the oven and let them cool for a few minutes.
Reduce the oven temperature to 300°F (150°C).
Using a sharp knife, slice the baked logs diagonally into 1-inch wide biscotti-like slices.
Place the sliced mandelbrot back on the baking sheet, cut side down.
Return the mandelbrot to the oven and bake for an additional 10-15 minutes, or until they are crispy and golden brown.
Allow the mandelbrot to cool completely on a wire rack.
Optionally, dust the cooled mandelbrot with powdered sugar before serving.
These crunchy, nutty treats are perfect for dipping in coffee or tea.
Thank you to Cathy W. for helping me bring this recipe to life!
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