Mandelbrot

Mandelbrot from my mom's recipe binder; her card credits Helen. The method is hers: blend, shape two loaves, bake, slice and toast. I've rebuilt the dough with a monk fruit sweetener, a third of the oil, and whey and almond flour in place of part of the flour, which takes each cookie to about half the calories and almost no sugar.

Instructions

1. Heat the oven to 175 °C (350 °F).
2. Blend the walnuts until fine and tip them into a large bowl.
3. Blend the eggs, egg whites and oil until thick and creamy, then blend in the sweetener a little at a time. Add to the bowl.
4. Mix the flour, whey, almond flour, anise seed and salt, and add to the bowl.
5. Mix everything together and shape two loaves, each about 20 × 8 × 2.5 cm (8 × 3 × 1 in).
6. Bake on an ungreased baking sheet for about 15 minutes, until the tops are only slightly soft.
7. Take the loaves out and slice them 1.25 cm (½ in) thick.
8. Lay the slices flat on the sheet, bake 5 minutes, turn them, and bake 5 minutes more.

Notes

The original card uses 3 eggs, ¾ cup oil, 3 cups flour, 1 cup sugar and 1 cup chopped walnuts, with the same anise seed and salt.

Nutritional Info

Nutrient	Amount
Calories	73 kcal
Protein	3.5 g
Carbohydrates	10 g
Net Carbs	4.8 g
Sugar	0.2 g
Fat	4.3 g
Fiber	0.5 g
Sodium	45 mg

Per cookie, calculated from USDA data. Net carbs leave out the fiber and the erythritol in the sweetener.