← Back to Search Results
baking Jewish
Orange Mandelbrot

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Mandelbrot bring back memories of my grandmother, Goldie Kahn, who used to dip them in her tea-my favorite way to enjoy them today.

Mandelbrot, also spelled mandelbroit, translates from Yiddish as almond bread but it is best described as Ashkenazic biscotti. Like biscotti, mandelbrot are baked twice, once as a loaf and once in slices. Also, like biscotti, they are meant to be dunked so they soften a bit before being eaten. Because of the double baking, they keep well, for about two weeks.

Yield: Makes about 36 cookies

Ingredients

  • 3 large eggs
  • 1¼ cups sugar
  • ¾ cup vegetable oil
  • 1 tablespoon grated orange rind
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup slivered almonds, chopped
  • 1 tablespoon sugar mixed with 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350°F. Grease a baking sheet. Beat eggs, sugar, and oil in a large bowl with an electric mixer until blended. Beat in orange rind and vanilla. Sift flour with baking powder and salt into a bowl. Add to egg mixture. Stir on low speed of mixer just until blended. Stir in almonds on low speed.

2. Shape dough into 4 log-shaped rolls, each about 2 inches. Place on baking sheet. Refrigerate 30 minutes. Use spatula to smooth dough and to push again into log shape if it has spread a bit. Sprinkle top with cinnamon sugar and pat to make it adhere to sides as well.

3. Bake 30 minutes or until lightly browned and set. Transfer carefully to a board and let stand until cool enough to handle. With a sharp knife, carefully cut into diagonal slices about ½-inch thick; dough will be slightly soft inside. Return slices in one layer to 2 or 3 cleaned baking sheets.

4. Bake about 7 minutes per side or until lightly toasted so they are beige and dotted in places with golden brown; side of cookie touching baking sheet will brown first. Watch carefully so cookies don’t brown throughout or they will be too hard and dry. Cool on a rack. Keep in airtight containers.


© 2000 Faye Levy
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 cookies.

285kcal (14%)
48mg (5%)
0mg (1%)
12mcg RAE (0%)
85mg
23mg
5g
15g
2g
37g
35mg (12%)
85mg (4%)
1g (6%)
13g (20%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mexican-everyday Mexican Everyday
by Rick Bayless
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
spice Spice
by Ana Sortun
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?