Walnuts, cinnamon, honey, and dried apple bits make these wonderfully unique but wholly appropriate. The honey cinnamon swirl bakes into the mandelbrot but is visible after cutting.

APPLE MANDELBROT

1 cup oil
1 1/2 cups white sugar
1/4 cup brown sugar
2 tablespoons honey
4 eggs
1 tablespoon vanilla
2 1/2 teaspoons Clabber Girl Baking powder
1/2 teaspoon salt
1/2 cup ground walnuts
3-4 cups all purpose flour
2 cups, minced dried apple (plumped, dried and minced)
HONEY CINNAMON FILLING:
1/2 cup minced yellow raisins
4 teaspoons cinnamon
1/2 cup honey
1/2 cup chopped walnuts

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a mixing bowl, with the paddle attachment (or by hand), blend the oil, white, brown sugars, honey, and eggs. Blend in vanilla, baking powder, salt, walnuts, flour to make a thick, pasty dough. Add in more flour to have a stiff mixture. Fold in dried apple and raisins.

Pat out 1/4 of the mixture on each prepared baking sheet.

Drizzle half the honey, walnuts, and cinnamon on each length of dough. Wet your hands, and pat remaining dough (in two portions) on top of the dough already on the sheets. (You are essentially patting dough on top of the cinnamon, honey, and walnuts).

It does not have to been even or perfect.

Bake until set and dry, about 35-50 minutes. If dough starts to brown quickly (as it might because there is honey in the dough), reduce the temperature to 325 F.

Cool well and place mandelbrot on a cutting surface.

Slice on the diagonal into lengths of 4 by 1 inch sticks.

Bake again to dry out, about 15 minutes or not, if you prefer slightly less crunch mandelbrot.