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Apricot-Pistachio Mandelbrot
Recipe adapted from "The Silver Palate Good Times Cookbook" by
Julee Rosso and Sheila Lukins
Makes 40
¾ cup dried chopped apricots
1 cup chopped pistachios
3 eggs
½ cup each granulated sugar, brown sugar
1/3 cup vegetable oil
1½ teaspoons vanilla extract
2¾ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1. Heat oven to 350 degrees. Soak apricots in hot water until plump, 30 minutes; pat dry with paper towel. Toast pistachios on baking sheet in oven until aromatic, about 10 minutes. Cool.
2. Beat eggs and sugars in large bowl with mixer until light and fluffy. Add oil and vanilla.
3. Whisk flour, baking powder and salt together in another bowl; add to sugar mixture. Mix until blended; stir in nuts and apricots.
4. Briefly knead dough on floured surface. Divide into two pieces; firmly shape each piece into a log, 3 inches wide. Place logs on parchment paper-lined cookie sheet. Bake until golden, 30-35 minutes. Remove from oven; let stand until cool enough to handle.
5. Cut logs into slices on slight diagonal, ½- to ¾-inch wide. Bake 10 minutes (longer if you like more crunch), turning cookies over after 5 minutes. Cool. Store wrapped in wax paper in a tin for up to one week. Or freeze, double-wrapped, as long as three months.
— Recipe adapted from "The Silver Palate Good Times
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Cookbook" by Julee Rosso and Sheila Lukins
Per cookie: 97 calories, 4 g fat, 0 g saturated fat, 16 mg cholesterol,
14 g carbohydrates, 2 g protein, 41 mg sodium, 1 g fiber.
