Dairy-Free Cinnamon Walnut Mandelbrot

By The Canadian Living Test Kitchen

26 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per cookie: About	-
cal	226226 cal
pro	3 g3g pro
total fat	13 g13g total fat
sat. fat	1 g1g sat. fat
carb	26 g26g carb
fibre	2 g2g fibre
chol	16 mg16mg chol
sodium	79 mg79mg sodium
% RDI:	-
calcium	33 calcium
iron	99 iron
vit A	11 vit A
folate	1010 folate

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Canola oil gives these biscotti-like cookies a crispness, which makes them perfect for dipping in coffee or hot chocolate. Vegans can make a slightly crunchier version with egg replacer, a nonanimal product available at health food stores; use according to directions on the box for one large egg. Demerara is a coarse raw sugar available in the baking section of most supermarkets.

Ingredients

1/2 cup Demerara sugar 1/2 1/2cup cupDemerara sugar
1/2 cup canola oil 1/2 1/2cup cupcanola oil
1 egg 1 1eggeggs
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1 cup all-purpose flour 1 1cup cupall-purpose flour
3/4 cup whole wheat flour 3/4 3/4cup cupwhole wheat flour
1 tsp baking powder 1 1tsp tspbaking powder
1/2 tsp ground cinnamon 1/2 1/2tsp tspground cinnamon
1/2 tsp ground nutmeg 1/2 1/2tsp tspground nutmeg
1/4 tsp salt 1/4 1/4tsp tspsalt
1/2 cup walnuts , coarsely chopped1/2 1/2cup cupwalnutwalnuts, coarsely chopped
Cinnamon Sugar:
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tsp ground cinnamon 2 2tsp tspground cinnamon

Preparation

Line rimless baking sheet with parchment paper or grease; set aside.

In large bowl, beat together sugar, oil, egg and vanilla. In separate bowl, whisk together all-purpose and whole wheat flours, baking powder, cinnamon, nutmeg and salt ; stir into oil mixture to form soft dough. Stir in walnuts.

On prepared pan, form into 15-inch (38 cm) log; flatten to 2-inch (5 cm) thickness. Bake in centre of 350°F (180°C) oven for 25 minutes. Let cool for 5 minutes.

Cut log on slight diagonal into 3/4-inch (2 cm) wide cookies. Lay flat on baking sheet; bake for 10 minutes. Turn over; bake until browned, about 5 minutes.

Cinnamon Sugar: On plate, stir sugar with cinnamon. Gently press warm cookies into mixture to coat sides. Let cool on rack. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 2 weeks.)

Source : Canadian Living Holiday Best: 2005