Guava Mandelbrot


3 large eggs
1 cup plus 3 tablespoons sugar
3/4 cup plus 2 tablespoons vegetable oil
1 teaspoon vanilla
1/4 cup orange juice
4 3/4 to 5 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups guava paste
1/2 cup almonds, finely chopped in a food processor
1/2 cup walnuts, finely chopped in a food processor
1/2 teaspoon cinnamon

1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

2. Put the eggs and 1 cup of the sugar in the bowl of an electric mixer and beat until combined. Add 3/4 cup vegetable oil, the vanilla, and orange juice, beating well after each addition.

3. Mix 4 3/4 cups of the flour, baking powder, and salt together in a large bowl, then gradually add to the wet mixture, mixing on medium speed or with a wooden spoon until it forms a soft dough, adding more flour if necessary. Lightly flour your work surface, then divide the dough into 4 pieces and roll out each into a circle about 1/8-inch thick and 12 inches in diameter.

4. Using a spatula, spread about 1/2 cup of the guava paste over the dough, a little thicker than you would spread jam for a sandwich, leaving a 1/2-inch border. If the paste is difficult to spread, soften it in a food processor fitted with the steel blade (you can also soften it in the microwave or a small saucepan, but you don’t want the jam to become liquid).

6. Stir together the almonds and walnuts, then sprinkle 1/4 cup of the nuts over the circle. Roll the dough up lengthwise into a tight jelly roll, fold the ends under, and put on the prepared cookie sheet. Repeat with the other 3 portions of dough, leaving about 1 teaspoon of the nuts.

7. Brush the rolls with oil. Sprinkle the remaining 1 teaspoon of nuts over the rolls, then mix together the remaining 2 tablespoons of sugar and the cinnamon and sprinkle over all.

8. Bake in the oven for 20 minutes or until golden brown. Remove the mandelbrot from the oven. Using a sharp, heavy knife, slice diagonally three-quarters of the way through into 1/2-inch-thick slices. Don’t worry if the top crumbles slightly. Return to the oven for 10 to 15 minutes or until golden. Remove again, wait until cool enough to handle, and slice through completely.

Yield: About 48 pieces

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