Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pecan Mandelbrot 3.8 (40) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 3 1/2 dozen Mandelbrot comes from the German words for "almond" (mandel) and "bread" (brot). Our variation contains pecans instead of almonds. As with biscotti, the dough is partially baked, sliced, and baked again. Ingredients ¾ cup vegetable oil 1 ¼ cups sugar 3 large eggs ¾ teaspoon coarse salt 1 teaspoon pure vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup chopped pecans (about 4 ounces), toasted 1 teaspoon ground cinnamon Directions Preheat oven to 350 degrees. Put oil, 1 cup sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium-low speed until combined. Sift together flour, baking powder, and baking soda into a bowl. Reduce mixer speed to low. Add flour mixture; mix until combined. Stir in pecans. Divide dough into three equal parts; shape each into a long log about 3 inches wide and 1 inch high. Space logs 4 inches apart on a baking sheet lined with parchment paper. Bake logs until golden, puffed, and just firm to the touch, about 35 minutes. Let cool slightly, 3 to 5 minutes. Transfer logs to a cutting board. With a serrated knife, gently cut logs into 1/2-inch thick slices. The cookies should still be slightly doughy inside. Work quickly, as slices will crumble if allowed to cool. Transfer slices to baking sheets lined with parchment paper. Mix remaining 1/4 cup sugar and the cinnamon in a small bowl. Sprinkle cookies with cinnamon-sugar mixture. Bake slices until golden brown and dry, about 15 minutes. Rate it Print