ORANGE-ALMOND MANDELBROT
Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again. This makes for a thinner slice, fewer crumbs when cutting and a crispier texture. You can make it with matzo cake meal during Passover - a delicious variation.
Provided by Joan Nathan
Categories cookies and bars, dessert
Time 1h15m
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
- Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
- Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
- Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
- Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
- Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
- Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 9 grams, TransFat 0 grams
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
MANDEL BREAD (TRADITIONAL JEWISH HOLIDAY COOKIE)
Make and share this Mandel Bread (traditional Jewish holiday cookie) recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350° degrees F.
- Beat eggs, add sugar and oil and mix well.
- Add remaining ingredients and mix well.
- Refrigerate dough for several hours or overnight.
- On heavily floured surface, shape into 3 narrow loaves.
- Bake on floured sheet for 20- 25 minutes.
- Slice diagonally while hot.
- Place slices on greased and floured sheet and toast for 2 minutes per side at 450°F.
CHERRY MANDLBRODT
Often referred to as Jewish biscotti, my grandmother got this recipe from a neighbor over 40 years ago. They both used almonds, my mother used walnuts and I prefer pecans. It has a sweeter taste and softer texture than biscotti. A great hit with kids!
Provided by Shortcake
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
- Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.
- Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 26.7 g, Cholesterol 23.3 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 77.9 mg, Sugar 8.6 g
MANDEL BRODT
When I was a child we had neighbors that were Jewish. Mrs. Adler would always invite us over to celebrate their holidays and to taste her wonderful traditional recipes. This is one recipe that she gave to me when I was 10 yrs old.
Provided by Caryn
Categories Dessert
Time 35m
Yield 4 dozen cookies (depending on size)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degree F.
- Lightly grease a baking sheet.
- In small bowl, combine flour and baking powder.
- In a large bowl, beat eggs, oil, sugar, lemon juice, and almond extract.
- Add the dry ingredients and nuts; mix well.
- Roll into balls and place on prepared baking sheet.
- Sprinkle each with cinnamon/sugar mixture.
- Bake for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 1151, Fat 64.9, SaturatedFat 8.4, Cholesterol 211.5, Sodium 279.6, Carbohydrate 123.1, Fiber 6.4, Sugar 52.4, Protein 22.8
More about "mandel brodt recipes"
BUBBIE RUTH'S MANDEL BREAD - JEWISH COOKIE RECIPE FOR …
From toriavey.com
4.8/5 (73)Calories 90 per servingCategory Dessert
BEST MANDEL BROIT (BRODT) RECIPE EVER - NO FAIL RECIPES
From nofailrecipe.com
EASY GLUTEN FREE MANDELBROT - FEARLESS DINING
From fearlessdining.com
JEWISH MANDELBROT (TWICE-BAKED ALMOND COOKIE) RECIPE
From thespruceeats.com
4.2/5 (33)Total Time 1 hr 15 minsCategory Dessert, SnackCalories 208 per serving
BEST CHOCOLATE CHIP MANDEL BREAD RECIPE - MASHED.COM
From mashed.com
SEE HOWIE MANDEL RUN OFF THE STAGE “TERRIFIED” AFTER FEELING …
From goodhousekeeping.com
CHOCOLATE CHIP MANDEL BREAD FOR PASSOVER (NUT FREE)
From chelseyamernutrition.com
MANDEL BRODT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MINIATURE "MANDEL BRODT" COOKIES | RECIPE - KOSHER.COM
From kosher.com
MARY GOLDBERG’S PASSOVER MANDEL BREAD - TORI AVEY
From toriavey.com
GRANDMA ANNIE'S CINNAMON MANDEL BREAD - ONCE UPON A CHEF
From onceuponachef.com
TRADITIONAL JEWISH MANDELBROT (MANDEL BREAD) RECIPE
From seriouseats.com
ASTRAY RECIPES: ONE-BOWL MANDEL BRODT RECIPE
From astray.com
ORIGINAL MANDEL BRODT | RECIPE - KOSHER.COM
From kosher.com
You'll also love