Dairy-Free Cinnamon Walnut Mandelbrot Dairy-Free Cinnamon Walnut Mandelbrot

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Holiday Best: 2005


Cinnamon Sugar:


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.)

Nutritional facts Per serving: about

  • Sodium 79 mg
  • Protein 3 g
  • Calories 226.0
  • Total fat 13 g
  • Cholesterol 16 mg
  • Saturated fat 1 g
  • Total carbohydrate 26 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 1.0
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Dairy-Free Cinnamon Walnut Mandelbrot