The Sensitive Kitchen

Friday, December 14, 2012

Sharon's Mandelbrot

This recipe comes from my neighbor's husband's grandmother. I think that's got to be the best kind of recipe. Directions are vague, as only grandmothers can manage.

1 stick + 1-2 Tbsp butter
1 c sugar
3 eggs
2 tsp almond extract
4 Tbsp sour cream
"enough flour to make a stiff dough"
2 Tbsp (yes, Tbsp) baking powder
1 tsp baking soda
1/4 c chopped toasted almonds

Cream butter and sugar. Beat in eggs and almond extract. Add sour cream, then add dry ingredients. Ballpark for flour is 3-4c, or as little as necessary until you can handle the dough with your hands to roll a small log. Divide into 4 small, equal logs. Bake logs at 300-325 degrees for 20-25 minutes, leaving lots of room in between, as logs will more than double in volume. Let cool at least 5 minutes. Slice logs with a serrated knife. Turn slices on their sides; bake until golden, turning as needed.

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