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Mandelbread, Guava (P, TNT)
Source: From "Jewish Cooking in America," by Joan Nathan
Yield: Approximately 48 pieces

3 large eggs
1 cup plus 3 tbsp. sugar
3/4 cup plus 2 tbsp. vegetable oil
1 tsp. vanilla
1/4 cup orange juice
4-3/4 to 5 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups guava paste or preserves
1/2 cup almonds, finely chopped
1/2 cup walnuts, finely chopped
1/2 tsp. cinnamon

Preheat oven to 350°F and grease two cookie sheets.

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

Sift together flour, baking powder and salt, and gradually add to the wet mixture, mixing on medium speed or with a wooden spoon until it forms a soft dough.

Divide the dough into 4 pieces and roll out each into a circle about 1/8" thick and 12" in diameter.

Brush additional oil over one circle. 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" border. If the paste is difficult to spread, soften it in the food processor using the steel blade.

Place the almonds and walnuts in a food processor and process until finely chopped but not to a powder.

Sprinkle 1/4 cup of the nuts over the circle. Roll the dough up lengthwise into a tight jellyroll, fold the ends under and place on the cookie sheet. Repeat with the other 3 doughs, leaving about 2 tsp. of nuts.

Brush the rolls with oil. Mix together the remaining 3 tbsp. sugar and the cinnamon and sprinkle over each roll, then sprinkle on 1 tsp. of nuts. Press down slightly on each roll to make a half-moon shape.

Bake in the oven for 20 minutes or until golden brown. Remove the mandelbrot from the oven. Using a sharp, heavy knife, slice diagonally halfway through into 1/2" thick slices. Don't worry if the top crumbles slightly. Return to the oven for 10 to 15 minutes or until golden. Remove again, until cool enough to handle, and slice through completely.

Poster's Notes:
This is a recipe that I saw on one of Joan Nathan's cooking shows. It is very different. If you substitute another flavor preserves for the Guava, it won't be the same recipe. However, I am sure that it would still be good just don't expect the same result.

Posted by Susan Greene

Nutritional Info Per Serving: N/A