Cookstr.com

Orange Mandelbrot

Updated February 23, 2016
(1 Votes)

0 Comments

Cookbook

1,000 Jewish Recipes

Published by Houghton Mifflin Harcourt

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.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationlactose-free, peanut free

Equipmentelectric mixer

Mealsnack, tea

Taste and Texturecrunchy, nutty, sweet

Type of Dishcookie

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

Instructions

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.

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.

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.

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.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password