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Guava Mandelbrot

3 large eggs
1 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons oil
1 teaspoon vanilla
1/4 cup orange juice
4 3/4 to 5 cups flour

2 teaspoons baking powder
1/2 teaspoon salt
2 cups guava paste or preserves
1/2 cup fine-chopped almonds
1/2 cup fine-chopped walnuts
1/2 teaspoon ground cinnamon

Beat eggs and 1 cup sugar with electric mixer until pale yellow.
Add 1/4 cup oil, vanilla and orangejuice, beating well after each
addition. Sift together flour, baking powder and salt. Gradually
add to egg mixture, mixing on medium speed or with wooden spoon
until soft dough forms.

Divide dough into 4 equal portions. Roll out each into circle
about 1/8 inch thick and 12 inches in diameter. Brush additional
oil over 1 circle. Using spatula, spread about 1/2 cup guava over
dough, a little thicker than you would spread jam for a sandwich,
leaving 1/2-inch border. If paste is difficult to spread, soften
it in food processor fitted with the metal blade.

Process almonds and walnuts in food processor until finely chopped
but not powdered. Sprinkle 1/4 cup nuts over circle. Roll dough
up lengthwise into tight jelly roll, fold ends under and place on
greased baking sheet. Repeat with other 3 doughs. Brush rolls
with oil.

Mix together remaining 2 tablespoons sugar and cinnamon. Sprinkle
over each roll, then sprinkle with about 1 teaspoon chopped nuts.
Press down slightly on each roll to make half-moon shape.

Bake at 350 degrees 20 minutes until golden brown. Remove mandelbrot
from oven. Using sharp, heavy knife, slice diagonally halfway
through into 1/2-inch-thick slices. Don't worry if top crumbles
slightly. Return to oven to bake 10 to 15 minutes longer until
golden. Remove again. Set aside until cool enough to handle, then
slice through completely. Makes about 48 pieces.


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