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Jeweled Lemon Sugar Mandelbrot

Jeweled Lemon Sugar Mandelbrot

Course Coffee Break, Dessert, Snack
Cuisine German, Jewish
Keyword Cookies, Jewish Desserts, Jewish Holiday Menu, Jewish recipes, Lemon sugar, Mandelbrot
Prep Time 10 minutes
Cook Time 55 minutes
Chill Time 3 hours
Servings 2 dozen
Author Lora Wiley-Lennartz

Ingredients

  • 3 eggs
  • 1 cup +1/4 cup lemon sugar* Divided
  • 3/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1 teaspoon

    vanilla extract

  • 1+1/2 cups matzoh cake meal
  • 1 cup mixed dried fruit cranberries, cherries, golden raisins, blueberries, Currants

Instructions

  1. Beat the eggs, add sugar and salt.

  2. Add oil and vanilla.

  3. Add the matzoh cake meal in thirds until just combined.

  4. Fold in the dried fruit

  5. Cover the bowl with a dishcloth and refrigerate for 3 hours.

  6. Preheat the oven to 350 degrees Line a baking sheet with parchment paper.

  7. Divide into 3 small loaves

  8. Sprinkle the tops with lemon sugar

  9. Place in oven and bake for 40 minutes

  10. Remove from oven and transfer the loaves to a baking rack to cool.

  11. Slice the loaves into pieces starting from the small end.

  12. Place the slices on the baking sheet and bake for 15 minutes.

  13. Remove from oven and transfer the loaves to a baking rack to cool.

  14. Plate and serve.

Recipe Notes

*To create lemon sugar - add 2 cups of sugar to a jar. Add 2 T lemon zest. Add more to increase the intensity of the flavor. Shake the jar. Occasionally shake the jar over the next 3 days.
Alternatively - you can add 1 t of lemon extract to the batter.