Shirley and Anita’s Mandelbrot Almond Thins
This makes almost ‘shavings’ of a thin almond cookie. Unique.
Some bakeries make this by freezing the cookie loaf, and then slicing it
ultra thin through a meat slicer.
3/4 cup sugar
1/3 cup oil
2 teaspoons vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup whole almonds (can also use whole walnuts)
Preheat oven to 350 F. Lightly grease a 9 by 5 inch loaf pan.
Whisk together the sugar and oil. Stir in eggs and beat well, then add
vanilla and almond extract. Fold in flour, baking powder, salt and almonds.
Bake until puffed up and lightly golden, and seems set (cake might be
cracked on top), about 40-45 minutes. Cool fifteen minutes then remove from
pan and wrap tightly in foil. Chill overnight in fridge.
Slice into very thin slices (about 1/8 inch thick) and place on a baking
sheet in a single layer. Bake until golden, turning once – about 10 minutes
About 24-36 cookies