Recipe: Pomegranate and Sour Cherry Mandelbrot

Thanks to the The Seattle Times

Pomegranate and Sour Cherry Mandelbrot

Makes 2 dozen

1/2 cup vegetable oil

1/4 cup pomegranate molasses


3 tablespoons honey

1 cup sugar, plus extra for sprinkling

1 teaspoon vanilla extract

3 eggs, lightly beaten

3 cups all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup walnut halves

3/4 cup dried sour cherries, plumped in warm water, then drained and dried

1 egg white, beaten

1. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, Whisk together the oil, pomegranate molasses, honey, sugar and vanilla. Whisk in the beaten whole eggs. Stir in the flour, baking powder, salt, cinnamon, walnut halves and dried cherries.

3. Spoon out 2 rows of the dough about 8-by-3- or 4-inches wide. Brush the top with the egg white, then sprinkle with sugar.

4. Bake until the top of the dough seems firm and dry, about 25 to 35 minutes. Remove from the oven and reduce heat to 300 degrees.

5. Carefully slide the mandelbrot off the baking sheet and cut them crosswise into slices 3/4 inch thick. Place a wire cooling rack over the baking sheet, then arrange the mandelbrot slices on it. Bake for another 20 to 30 minutes, or until crisp and dry.