Photo by: Photo: Tina Cornett

Rhoda's Mandelbrot

  • Yield: 3 dozen


  • 3 none 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


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

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

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

Bake at 350° for 50 minutes.

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

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

Nutritional Information

Amount per serving
  • Calories: 99none
  • Fat: 4.5g
  • Cholesterol: 18mg
  • Sodium: 79mg

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Rhoda's Mandelbrot Recipe