MOM'S MANDELBROT
This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.
Provided by susan yale
Categories Desserts Cookies Biscotti Recipes
Time 55m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
- Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g
AUTHENTIC MANDELBROT
I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.
Provided by Laura Walters
Categories Desserts Cookies Biscotti Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
- Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
- Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
- Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
- Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
- Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 36 g, Cholesterol 47.6 mg, Fat 14.6 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 153.1 mg, Sugar 17.9 g
PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)
Modified from a Canadian newspaper - this is AMAZING stuff! The best description of texture I can give is that this is not totally dry, but it's still crunchy. You will be questioned if it's really Kosher for Passover, you will be questioned how this is possible to make without flour. It's possible AND it's delicious, just try it! Don't half this recipe, it makes a lot, but they will fly off your table! Try variations like cranberries and your favorite nut or dried cherries and almonds instead of the chocolate chips and walnuts.
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 36-48 items, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a large cookie sheet.
- In a large bowl, cream together the 2 cups sugar and margarine until smooth.
- Beat in eggs one at a time, mixing well after each one.
- Combine the cake meal, potato starch and salt; stir into the creamed mixture.
- Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
- Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product.
- Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
- Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F.
- Slice into 1/2 inch slices.
- Sprinkle with remaining cinnamon sugar and lay pieces on sides.
- Bake for about 5-10 minutes on each side.
- IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
- Cool completely.
Nutrition Facts : Calories 243.4, Fat 10.4, SaturatedFat 3.8, Cholesterol 63.5, Sodium 84.5, Carbohydrate 37.5, Fiber 1.9, Sugar 30.5, Protein 3.9
MANDELBROT
Steps:
- Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
- Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.
ORANGE, CHOCOLATE AND HAZELNUT MANDELBROT
Categories Cookies Chocolate Citrus Nut Dessert Bake Orange Winter Chill Kosher Edible Gift Hazelnut Bon Appétit Kidney Friendly
Yield Makes about 36
Number Of Ingredients 13
Steps:
- Line 12x18x1-inch baking sheet with heavy-duty foil. Whisk eggs, juice and orange peel in large bowl. Mix flour, baking powder, salt, ginger and cinnamon in processor. Add butter and cut in using on/off turns until mixture forms coarse meal. Add sugar and just blend in. Add nuts and chop coarsely using 6 on/off turns. Add nut mixture to egg mixture. Stir until moist dough forms. Mix in 6 ounces chocolate. Drop half of dough by heaping tablespoons in line down length of left half of prepared baking sheet. Repeat with remaining dough down right half of sheet. Chill until dough is firm, about 30 minutes.
- Position rack in center of oven and preheat to 375°F. Using moistened fingertips, shape dough into 2-inch-wide 1-inch-high logs. Bake until logs are golden brown and beginning to crack on top, about 25 minutes (each log will spread to about 4-inch width). Reduce oven temperature to 300°F.
- Cool logs in pan on rack 10 minutes. Pull foil with logs onto work surface. Score logs crosswise into 3/4-inch-wide slices. Cool until cookies begin to firm, about 15 minutes. Using serrated knife, cut through scored lines. Arrange cookies cut side up on 2 heavy cookie sheets. Bake 15 minutes. Turn cookies over. Bake until crisp, about 15 minutes. Cool on sheets on racks. (Can be made 1 day ahead. Store airtight.)
- Line large cookie sheet with heavy-duty foil. Stir 14 ounces chocolate in top of double boiler over barely simmering water until melted. Dip 1 long side of each cookie into chocolate and set chocolate side down on prepared sheet. Chill until chocolate is set. Peel cookies off foil. (Can be made 1 week ahead. Cover and chill in airtight container.) Serve cold.
CHOCOLATE CHIP MANDELBROT COOKIES
Mandelbrot in Yiddish literally means "almond bread." The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. -Kimberly Scott, Kosciusko, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen
Number Of Ingredients 11
Steps:
- Whisk eggs and 1 cup sugar until well blended. Add oil, orange zest and extract; whisk until smooth. In another bowl, whisk flour, 1 teaspoon cinnamon, baking powder and salt; gradually beat into orange mixture. Stir in almonds and chocolate chips. Refrigerate, covered, for 3 hours., Preheat oven to 350°. Using lightly oiled hands, divide dough into 4 portions. On a parchment-lined baking sheet, shape 2 portions into 7x4-in. rectangles. Repeat with remaining dough. Bake until tops are golden brown, 25-30 minutes., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1-in. slices. Place cut side down on baking sheets. Combine remaining sugar and cinnamon; sprinkle over slices. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 127 calories, Fat 7g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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