The Mandelbrot – recipe in the previous post – is ready to go into the oven. The large piece to the left of the pan, is after I took the batter from the refrigerator, divided it into 4 pieces and then flattened the piece to about 3/4 inch thick.

Close-up of the Mandelbrot after the first bake, sliced and cinnamon/sugar dusted. It is now ready to go back into the oven for it’s 20 minute drying cycle.

The finished product! Just waiting for a good, rich, strong cup of coffee or a cup of tea. I really like the almond extract in the batter and would probably add about another 1/4 teaspoon to take it to 1 3/4 t of the extract. In case you missed the recipe, Here It Is. And please, let us know if you liked them or not. If you don’t like them, you must say why. Cheers!