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