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
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.
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
MANDELBROT
This is like a German-style version of biscotti! you can omit the lemon zest and add in 1 teaspoon cinnamon if desired and add in some mini chocolate chips.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Lightly grease a large baking sheet or line with parchment paper.
- Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy.
- Add in oil and vanilla; beat until well blended.
- In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined.
- Divide the dough in half.
- Transfer to prepared baking sheet and shape into two 10 x 4-inch logs.
- Bake for about 50-60 minutes.
- Remove from oven and reduce the heat to 275 degrees.
- Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller).
- Return to oven and bake another 20-22 minutes.
- Remove to wire racks to cool.
- dust with powdered sugar if desired.
MANDELBRODT...A TYPE OF BISCOTTI
Have been making these for so many years. My family loves them. The amount of baking powder may seem excessive, but it works. From a very old cookbook. Enjoy.....!
Provided by RenMyr
Categories Dessert
Time 1h5m
Yield 30-40 serving(s)
Number Of Ingredients 9
Steps:
- Mix and sift flour, baking powder, and salt.
- Beat eggs and sugar together until light.
- Add remaining ingredients in order given and blend well.
- The dough should be soft.
- With floured hands form 2 long loaves about 3 inches wide and 3'4 inch high on a well floured board.
- Bake in long narrow pans or on greased cooky sheets.
- Moderate oven.350 degrees until lightly browned, 40-50 minutes.
- While still warm, cut into 1/2 inch slices and return to oven to toast until browned or brown quickly under broiler flame.
Nutrition Facts : Calories 108.8, Fat 4.1, SaturatedFat 0.6, Cholesterol 21.1, Sodium 94.8, Carbohydrate 15.9, Fiber 0.5, Sugar 6.8, Protein 2.2
MANDELBROT (BISCOTTI)
Steps:
- Preheat oven to 350 deg. Beat sugar, oil and eggs at medium speed until well blended. Add flour, salt, baking powder, anise seed and extract. Beat till well blended. Stir in almonds or walnuts. (Dough will be sticky – may add additional flour, 1 Tbsp. at a time up to about 4 Tbsp.)
- Divide dough in half. On ungreased sheet, and with well- floured hands, shape each half into 12” x 3” loaves. Place 3 inches apart. (I use 2 cookies sheets lightly sprayed with cooking spray and place one loaf on each.)
- Bake 20 – 25 minutes at 350 degrees till light brown. Remove from oven and immediately cut each loaf crosswise in ½” diagonal slices. Lay each biscotto on its side and bake for an additional 15 to 20 minutes till browned and toasted, turning occasionally to toast both sides evenly. I check every 5 minutes – type of cookie sheet affects browning time. (Watch carefully after 10 minutes of browning time, may need to turn more often so cookies don’t burn). Cool on wire rack and sprinkle with powdered sugar.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
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
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