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Mandelbrot
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This Mandelbrot (translates to almond bread) recipe came from Poland to Texas just after World War I. The Mandlebrot/sweetbread was twice baked, it kept well for a staple on Shabbat. The tradition of putting chocolate chips in was added when it became popular in America.

Serves: 8-10

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Ashkenazi Dairy Dessert

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Ingredients

3 cups flour (white or wheat flour)
3/4 cup sugar
3/4 cup margarine
1 teaspoon vanilla
Dash of lemon juice
4 eggs
1 teaspoon baking powder
1 cup chocolate chips (or you can use 1/2 cup slivered almonds and 1/2 dried cherries/dark raisins)
1 cup of chopped nuts (walnuts or pecans)
3 tablespoons sugar
1 tablespoon cinnamon

Directions

  1. Blend sugar and margarine
  2. Add lemon juice & vanilla
  3. Mix in a separate bowl the sugar & cinnamon
  4. Add flour and baking powder slowly.
  5. Mix chocolate chips and nuts.
  6. Place on lightly greased cookie sheet, 3 strips running width of the cookie sheet.
  7. The strips should be approximately 1 1/2 inches wide, 1 inch thick.
  8. Sprinkle on the top with the cinnamon and sugar mixture.
  9. Bake at 350 degrees (F) for 30 minutes, until lightly brown,
  10. Slice into pieces about 1/2 to 3/4 inches and lay flat.
  11. Bake 10 minutes more on each side (will be brown if you use whole wheat flour)
  12. Stays fresh for a week but can be Frozen

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