ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rhoda's Mandelbrot

Photo: Tina Cornett
Yield 3 dozen


  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon rind
  • 1/2 cup sliced almonds

Nutrition Information

  • calories 99
  • fat 4.5 g
  • cholesterol 18 mg
  • sodium 79 mg

How to Make It

  1. Beat eggs at high speed with an electric mixer until foamy; gradually add sugar, beating well. Add oil and vanilla, beating until well blended.

  2. Combine flour and next 3 ingredients; stir into egg mixture until smooth. Stir in almonds.

  3. Divide dough in half; shape each portion into a 10- x 3-inch log on a lightly greased baking sheet.

  4. Bake at 350° for 50 minutes.

  5. Cut each log crosswise into 3/4-inch-thick slices with a serrated knife. Place slices on baking sheets.

  6. Bake at 275° for 20 minutes. Remove to wire racks to cool.