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
PASSOVER CHOCO-NUT MANDEL BREAD
This recipe makes a buttery, rich mandel bread studded with chocolate chips and nuts. You can make it even more elegant by dipping each end into melted semisweet chocolate after being baked and cooled.
Provided by springfield70
Categories Desserts
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
- In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle.
- Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top.
- Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 38.3 g, Cholesterol 66.8 mg, Fat 14.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.8 g, Sodium 69.3 mg, Sugar 20.9 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 CHIP MANDELBROT COOKIES
Mandelbrot in Yiddish literally means "almond bread." The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. -Kimberly Scott, Kosciusko, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen
Number Of Ingredients 11
Steps:
- Whisk eggs and 1 cup sugar until well blended. Add oil, orange zest and extract; whisk until smooth. In another bowl, whisk flour, 1 teaspoon cinnamon, baking powder and salt; gradually beat into orange mixture. Stir in almonds and chocolate chips. Refrigerate, covered, for 3 hours., Preheat oven to 350°. Using lightly oiled hands, divide dough into 4 portions. On a parchment-lined baking sheet, shape 2 portions into 7x4-in. rectangles. Repeat with remaining dough. Bake until tops are golden brown, 25-30 minutes., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1-in. slices. Place cut side down on baking sheets. Combine remaining sugar and cinnamon; sprinkle over slices. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 127 calories, Fat 7g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN MANDELBROT
Mandelbrot comes from the German words for "almond" (mandel) and "bread" (brot). Our variation contains pecans instead of almonds. As with biscotti, the dough is partially baked, sliced, and baked again.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Put oil, 1 cup sugar, eggs, salt, and vanilla in the bowl of electric mixer fitted with the paddle attachment, and mix on medium-low speed until combined.
- Sift together flour, baking powder, and baking soda into a bowl. Reduce mixer speed to low. Add flour mixture; mix until combined. Stir in pecans.
- Divide dough into three equal parts; shape each into a long log about 3 inches wide and 1 inch high. Space logs 4 inches apart on a baking sheet lined with parchment paper. Bake logs until golden, puffed, and just firm to the touch, about 35 minutes. Let cool slightly, 3 to 5 minutes.
- Transfer logs to a cutting board. With a serrated knife, gently cut logs into 1/2-inch thick slices. The cookies should still be slightly doughy inside. Work quickly, as slices will crumble if allowed to cool. Transfer slices to baking sheets lined with parchment paper.
- Mix remaining 1/4 cup sugar and the cinnamon in a small bowl. Sprinkle cookies with cinnamon-sugar mixture. Bake slices until golden brown and dry, about 15 minutes.
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