1998 PECAN TOASTED-COCONUT MANDELBROT

Mandelbrot comes from the German mandelbrot, meaning almond bread. This Jewish cookie
is very similar to Italian biscotti.

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 large eggs
1 cup each: sugar, vegetable oil
1 teaspoon each: vanilla and almond extract
1/2 teaspoon lemon zest
3/4 cup chopped pecans
1/2 cup unsweetened coconut, toasted

Whisk together flour, baking powder and salt in medium bowl; set aside. Beat eggs, sugar and oil in bowl of electric mixer until light in color, about 5 minutes. Beat in extracts and lemon zest. Add 1/4 of the flour mixture, pecans and coconut. Mix by hand after each addition until smooth. Wrap dough in plastic wrap; refrigerate at least 3 hours.

Heat oven to 350 degrees. Divide dough into four equal pieces. Shape dough into 1 1/2 -inch thick logs; place on ungreased baking sheet, about 2 inches apart. Bake until lightly browned, about 25 minutes. Cool on wire rack.

Reduce oven to 300 degrees. Slice each log diagonally into 1/2 -inch thick slices with serrated bread knife. Place back on baking sheet, cut side up. Bake until light golden brown, about 15 minutes; turn each over. Bake 15 more minutes. Cool on wire rack. Yield: 4 dozen

- Adapted from a recipe by Evelyn Baumann of Chicago