Recipe courtesy of Debra Knapke
1 scant cup sugar
½ cup sunflower or canola oil
1 teaspoon vanilla
3 cups flour (½ whole-wheat and ½ white flour)
1 tablespoon flaxseed meal (optional)
1 teaspoon baking powder
1 teaspoon dried lavender buds, rubbed
¼ teaspoon nutmeg
1 cup slivered almonds
Beat eggs until thick and light in color. Add sugar gradually as you continue to beat. Add oil and mix well. Add vanilla. Mix together dry ingredients with nuts and herbs. Add to wet ingredients and mix well.
(At this point you can put in refrigerator for 1 to 4 hours or leave it in overnight, but bring close to room temperature before forming dough strips.) Divide dough, and form into three long strips, about 2 to 3 inches wide, 1 inch thick and 8 to 9 inches long. Place on a greased cookie sheet. Bake in a 350° oven for approximately 30 minutes. Remove from oven and cut into ½-inch slices with a serrated knife, place on cookie sheet cut side up and return to oven for 7 to 10 minutes (depends on how crisp you want them), turn them over and bake another 5 to 8 minutes. Cool completely before storing in a tightly covered container. Mandelbrot keeps well; up to 4 weeks.
1. If you lightly oil your hands before forming the strips, you will have less dough on your hands.
2. More lavender is not better; too much lavender can impart a soapy flavor to the recipe.