Recipe - Whole Grain Mandelbrot

3 cup Whole wheat pastry flour
Three fourths cup Sugar
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
One half cup Raisins
One half cup Currants
One half cup Chopped dates
One fourth cup Unsalted butter; melted or
canola oil
2 teaspoon Vanilla
One half teaspoon Almond extract
1/3 cup Skim milk
2 Eggs; or 4 egg whites, or
equivalent

Makes 24.

Preheat oven to 350F. Prepare a baking sheet.

Combine the dry ingredients. Stir in the raisins, currants, and dates.

Mix the wet ingredients, and pour into the flour mixture and stir just
enough to incorporate the ingredients.

Turn the dough onto a counter and knead a few times. Separate the dough
into 3 pieces and shape into flat, oblong loaves. Place the loaves several
inches apart on the prepared baking sheet. Bake for 30 minutes, or until
lightly browned.

Remove the loaves from the oven. While hot, slice each horizontally into 8
pieces. Turn each piece on its side and return to the oven for 5 minutes
more. remove the mandelbrot from the oven and cool on the baking sheet.
Store in covered container.

Per serving: 260 Calories; 6g Fat (18% calories from fat); 6g Protein; 50g
Carbohydrate; 47mg Cholesterol; 108mg Sodium Food Exchanges: 1 1/2
Starch/Bread; 2 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : Mandelbrot is a slightly sweet, crisp cookie similar to biscotti.
Before baking, sprinkle the mandelbrot with with some cinnamon and sugar if
desired.

Recipe by: Lowfat Living, Cooper & Cooper

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Nov 11,
1999, converted by MM_Buster v2.0l.