Dairy-Free Cinnamon Walnut Mandelbrot
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.
Servings: 12 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: About | - |
| cal | 226 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 1 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 16 mg |
| sodium | 79 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 1% |
| folate | 10% |
-
1/2 cup (125 mL) demerara sugar
1/2 cup (125 mL) canola oil
1 egg
1/2 (2 mL) tsp vanilla
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) each ground cinnamon and nutmeg
1/4 tsp (1 mL) salt
1/2 cup (125 mL) walnuts, coarsely chopped
Cinnamon Sugar:
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) ground 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 sa< 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.)
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 sa< 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
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For more great recipes like this please click on the following link: www.criscocanada.com |
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