3 eggs (or 2 eggs plus 2 whites)
3/4 c. sugar
1/2 c. canola oil
2 c. flour
2 c. Special K, rice krispies or corn flakes
2 tsp. baking powder
xx tsp. cinnamon
1/2 to 3/4 c. sliced almonds
1/2 to 3/4 c. chocolate sprinkles, optional*
2 tsp. cinnamon mixed with 1/3 c. sugar
In my family, we’re addicted to this marvelous mandel bread. I’ve cut the fat in half, so now we only feel half as guilty when we indulge … except when I double the recipe and we eat twice as much! This cookie is very similar to biscotti and is perfect with tea or coffee.
1. Spray a large baking sheet with non-stick spray. In a large bowl, beat eggs with sugar and oil until well mixed. Add flour, cereal, baking powder, cinnamon, almonds and chocolate. Mix well.
2. Chill mixture in refrigerator for 15 to 20 minutes. Preheat oven to 350F. Divide the dough evenly into 4 long, narrow rolls directly on the baking sheet. Flour your hands for easier handling. Leave at least 3″ between the rolls because they’ll spread during baking. Dough will be somewhat sticky. Smooth the tops and make the edges neat with a rubber spatula.
3. Bake at 350F for 25 minutes, until pale gold in color. Remove pan from oven and cool slightly. Reduce oven temperature to 250F.
4. Using a sharp knife, cut rolls on a slight angle into 1/2″ thick slices. Lay cut-side up on baking sheet. Sprinkle with cinnamon-sugar mixture. Bake at 250F about 45 minutes, until dry and crisp.
Yield: about 4 1/2 dozen slices. These freeze well, if you can hide them fast enough!
64 calories per slice, 2.8 g fat (0.3 g saturated), 12 mg cholesterol, 1 g protein, 9 g carbohydrate, 22 mg sodium, 22 mg potassium, < 1 mg iron, trace fibre, 6 mg calcium. * When using certain brands of sprinkles, the color may "bleed" into the mandel bread. My mother substitutes 2 squares of grated bittersweet or semi-sweet chocolate for the sprinkles. (Each square (1 oz/28 grams) yields 1/4 cup when grated). One slice of mandel bread made with grated chocolate contains 69 calories, 3.2 g fat (0.5 g saturated), 12 mg cholesterol and 9 g carbohydrate. * Shaping Tip! My friend Barb Satalov of Winnipeg liked to use 3 metal ice cube trays (sprayed with non-stick spray) to bake her mandel bread. This keeps rolls uniform in width and prevents spreading. (Trays may be difficult to find. Check at new or used appliance stores, or in Grandma's cupboard!)
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