Chocolate-filled Mandelbrot

The empire the devil exercised over man, did not arise from any dignity in his person, or any right he had to him in himself, but it was first founded on sin, and granted to him by the justice of God, and was not the power of a prince, but of an executioner. Had not sin first opened the door, his venom could not have infected us, nor his power have hurt us. He could never have been our accuser without some matter of charge from us: nor ever have been our executioner, had we not fallen under the hands of divine justice. His power is erected upon our crimes, whereby he becomes the minister of divine vengeance.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Jewish	Desserts-, Mandelbread	48	Servings

INGREDIENTS

1/3	c	Safflower or vegetable oil
1	c	Sugar, + 1 tbsp additional
3		Eggs
1	t	Lemon juice
		Grated peel of 1 lemon
1/4	t	Almond extract
2 3/4	c	Flour
4	t	Baking powder
1/4	t	Salt
1	c	Coarsely chopped almonds
2	T	Powdered cocoa
1/4	t	Cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees F.  In the bowl of an electric mixer, blend
the oil with 1 cup sugar. Add  the eggs, lemon juice, lemon peel and
almond extract and mix well.  Combine the flour, baking powder, salt
and almonds and blend  thoroughly.  Remove 1/4 of the dough to another
bowl and blend in the cocoa, the  remaining 1 tbsp sugar and the
cinnamon.  With oiled hands, divide the chocolate dough into 3 parts
and roll  each into a loaf about 1-1/2 inches wide and 1/2-inch thick.
Divide the remaining dough into 3 parts. With your hands, flatten  each
into a rectangle as long as the chocolate loaves and wide enough  to
wrap around them- about 4 inches. Wrap each chocolate loaf in a  sheet
of plain dough and place it seam-side down on a greased baking  sheet.
Bake for 30 to 40 minutes, or until lightly browned. Remove the  loaves
from the oven and use spatulas to transfer them to a cutting  board.
While still warm, cut them into 1/2-inch thick slices. Place  the
slices cut-side down on the same baking sheet, turn off the heat,
return the slices to the oven, and bake for 10 minutes a side or  until
crisp and lightly browned.  Transfer to racks to cool.  Recipe by: The
Gourmet Jewish Cook by Judy Zeidler   p.38  Posted to JEWISH-FOOD
digest by Linda Shapiro <lss@coconet.com> on  May 8, 1998

A Message from our Provider:

“Jesus feels your pain”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 62 Calories From Fat: 29 Total Fat: 3.4g Cholesterol: 11.6mg Sodium: 57.5mg Potassium: 37.4mg Carbohydrates: 6.4g Fiber: <1g Sugar: <1g Protein: 1.8g