Mandelbrot

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, baking powder, and salt.

3. 3

   In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.

4. 4

   Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Gently fold in the sliced almonds and chocolate chips. The dough will be sticky.

5. 5

   Lightly flour your hands and turn the dough out onto a lightly floured surface. Divide the dough in half. Shape each half into a log about 12 inches long and 3 inches wide. Carefully transfer the logs to the prepared baking sheet, leaving at least 4 inches between them.

6. 6

   In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the topping. Sprinkle this mixture evenly over the tops of both logs.

7. 7

   Bake for 30-35 minutes, or until the logs are firm to the touch and light golden brown. The logs will spread during baking.

8. 8

   Remove the baking sheet from the oven and let the logs cool on the sheet for 15-20 minutes. This step is crucial; if they are too hot, they will crumble when sliced.

9. 9

   Carefully transfer one log to a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices. Repeat with the second log.

10. 10

    Arrange the slices cut-side down in a single layer back on the baking sheet. You may need a second sheet. Bake for 10 minutes. Remove from the oven, flip each slice over, and bake for another 8-10 minutes until they are dry, crisp, and golden.

11. 11

    Transfer the Mandelbrot to a wire rack to cool completely. They will become even crunchier as they cool. Store in an airtight container at room temperature.