Two-Toned Mandelbrodt

RECIPE BY NITRA LADIES AUXILIARY

A simple process with beautiful results. These crisp and classic cookies hold up to a good dunk in a tall glass.

YIELDS 2 DOZEN

•6 eggs
•2 cups sugar
•1¹⁄₂cups oil
•1 tsp vanilla extract
•1 cup chopped unsalted roasted almonds
•1/2 cup orange juice
•4¹⁄₄cups flour
•pinch of salt
•2 tsp baking powder
•3 Tbsp cocoa powder
•¹⁄₄cup sugar
•2 Tbsp cinnamon

Preheat oven to 350°F (175°C). Beat eggs and sugar. Add oil, vanilla, almonds, juice, flour, salt, and baking powder. Mix well. Remove one cup of batter. Add cocoa powder to it and mix well. Set aside.

Divide remaining batter into three parts. Grease a cookie sheet. Arrange three individual strips of heavy aluminum foil on the cookie sheet. Spread the batter onto the three sections so you have three individual strips of batter. Spread cocoa batter lengthwise along the center of each strip. Sprinkle cinnamon and sugar over the tops of each strip.

Bake for 45 minutes. Cool and cut into bars.

(Originally featured in Family Table, Issue 717)