Jewish Biscotti Mandelbroit Food
JEWISH MANDELBROT
Steps:
- Heat oven to 350 F. Line a large baking sheet with parchment paper .
- In a large bowl, combine flour, baking powder, and salt, and set aside. In another large bowl or stand mixer fitted with the whisk attachment, beat the eggs until well blended. Increase the speed to high and beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes.
- Add oil and extract(s) to the eggs and beat briefly to blend. Replace whisk with the paddle attachment and, on lowest speed, beat in flour mixture and almonds just until mixture holds together. It will be soft, but shouldn't be too sticky. If necessary, add a few more tablespoons of flour.
- Divide dough in half. Dampen hands lightly and form each half into a 3-inch x 2-inch log on the prepared baking sheet, spacing 4 inches apart. Bake about 45 minutes or until golden brown and firm to the touch. Remove from oven and let cool at least 10 minutes.
- Carefully place logs on a cutting board and cut diagonally with a serrated knife or a ham slicer into 1/2- to 3/4-inch slices.
- Place pieces cut-side down on ungreased baking sheets. Bake 5 minutes. Turn pieces over and bake 5 minutes longer or until completely dry. Cool completely on wire racks. Store in an airtight container for up to three months or freeze.
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 175 mg, Sugar 9 g, Fat 11 g, ServingSize 30 mandelbrots (serves up to 30), UnsaturatedFat 0 g
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
CHOCOLATE-WALNUT MANDLEBROT (JEWISH BISCOTTI)
From Delicious Living Magazine's April 2005 publication. Described as follows: "Mandelbrot, mandel bread, is often called Jewish biscotti. Bake them until they are hard and crunchy to dip into coffee or tea, or bake a little less for a delectable soft-in-the-middle cookie. These keep for a few weeks in an air-tight container". Makes 24 pieces. PER PIECE: 145 cal, 38% fat cal, 6 g fat, 2 g sat fat, 27 mg col, 3 g protien, 20 g carb, 1 g fiber, 43 mg sodium
Provided by Some1sGrandma
Categories Dessert
Time 1h10m
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Coat a large cookie sheet with nonstick cooking spray.
- In a large mixing bowl, combine flour, sugar, baking powder, chocolate chips, and walnuts.
- In a separate bowl, blend eggs with vanilla and almond extracts.
- Make a well in the center of the dry ingredients and add wet mixture. Mix until completely blended (you may have to use lightly floured hands).
- Divide dough in half and shape into two loaves, about 3/4 inches high, 2 inches wide, and 12 inches long. Place on cookie sheet.
- Bake 35 minutes, until golden brown on the bottom. Remove from oven.
- Using a serrated knife and cutting board, cut dough crosswise on a slight angle into 3/4-inch-thick slices.
- Lay slices flat on cookie sheet and return to oven for 5 - 10 minutes, depending on desired crunchiness.
- Remove from oven and turn cookies over; return to oven and bake for another 5 - 10 minutes more.
- Sprinkle topping (cinnamon and sugar), if using, on both sides.
Nutrition Facts : Calories 146.4, Fat 6, SaturatedFat 1.8, Cholesterol 26.4, Sodium 25, Carbohydrate 21.5, Fiber 1, Sugar 12.4, Protein 2.9
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
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