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Mandelbrot cookies recipe

Mandelbrot cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Biscotti

Mandelbrot, also spelled mandelbrod, is a Jewish cookie similar to biscotti. Enjoy with a cup of tea, coffee or glass of sweet wine.

41 people made this

IngredientsMakes: 20 biscotti

  • 3 eggs, at room temperature
  • 150g caster sugar
  • 2 teaspoons orange extract
  • 175ml vegetable oil
  • 440g plain flour
  • 2 teaspoons baking powder
  • 60g walnuts, chopped

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 170 C / Gas 3.
  2. In a large bowl, beat eggs and sugar until light. Mix in the orange extract and oil. Combine the flour and baking powder; stir into the egg mixture along with the walnuts. Form dough into 4 logs and place them 7.5cm apart onto an ungreased baking tray; flatten slightly.
  3. Bake in preheated oven for 20 to 25 minutes or until golden and firm to the touch. Remove from the oven and cool completely. Remove to a cutting board and slice each log into 2.5cm wide diagonal slices with a serrated knife. Return the slices to the baking tray, cut side down.
  4. Return slices to the oven and bake for an additional 5 to 10 minutes, until toasted.

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Reviews & ratingsAverage global rating:(42)

Reviews in English (37)

Far too crumbly for me.-08 Jul 2017


I have been meaning to review this recipe, because I have been making it for a long time and, in fact, am eating a slice right now!!This makes an absolutely delicious cookie. The directions are excellent and accurate. The only thing I do differently is add 1 T dried orange peel in addition to the orange extract. I've made it with chopped almonds when I'm out of walnuts and it still tastes fabulous.Everyone loves this cookie, and it keeps so well in tupperware. It does seem to take twice as long to make because you slice and bake them a second time, but don't let that deter you. It is worth it, and makes a decent number of cookies.Make sure you watch them brown and turn them once during the browning step. If you have cookie racks, it makes the cooling process go much faster. (As does a ceiling fan in the kitchen.)Try these cookies - they are great.-29 Apr 2002

by WeinbergTrio

Incredible!!! These are so good, so much better than I expected. You gotta use the orange extract. Totally made it. I drizzled them with white chocolate afterwards. I will be making these again and again...maybe tonight!-19 Dec 2007

How to bake mandelbrot, biscotti’s rustic cousin

As much as I love coffee and cookies, I generally overlook the jars of biscotti slowly staling on a coffeeshop’s counter. I’d choose a madeleine over a dry biscotti any day when I need to satisfy a craving for something small and sweet. But the concept of a nutty, toasty, crunchy, and chocolatey item to dunk into one’s coffee or tea is appealing—which is why it’s time to appreciate biscotti’s more delicious cousin, mandelbrot.

Mandelbrot are a coarse nut cookie of Eastern European and Ashkenazi Jewish origin. Mandel means almond and brot means bread, but some recipes—including the one I use—call for walnuts, not almonds. The defining feature is that the nuts are more coarsely chopped than biscotti’s fine flour, and that mandelbrot have a higher oil content, making them softer and richer. I also throw in a generous cup of chocolate chips and drizzle the final bars with more chocolate. This is optional, but highly recommended.

I suppose both biscotti and mandelbrot are cookies, though mandelbrot feel closer to what we Americans expect of cookies. They’re bar-shaped, with enough nutty-sweetness to remind us of a walnut-chocolate-chip cookie that went heavy on the nuts. Yet they’re not overwhelmingly sweet, unless you dial the chocolate up to 11 . The recipe I use was emailed to me years ago by my mom it’s close to the King Arthur Flour version , though with fewer steps and less waiting and dough-misting. I find it’s a forgiving recipe, because mandelbrot are somewhat dry and crumbly by nature. Overbake them just a couple minutes and no one will be the wiser. Serve with a strong cup of coffee or tea, and revel in the toasty delights of eating what is essentially a cookie for breakfast.

Recipe Summary

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup white sugar
  • 3 eggs
  • .563 cup vegetable oil
  • ½ cup orange juice
  • 2 teaspoons orange zest (Optional)
  • .8 cup chocolate syrup
  • 2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).

Place flour, baking powder, salt and sugar into an electric mixer's mixing bowl and mix well blend eggs and 1/2 cup oil into mixture. Pour orange juice and orange zest into mixture mix well. When the mixture becomes very thick take the mixing bowl out of the mixer and continue stirring with a wooden spoon (at this point the mixture is so thick that it could damage an electric mixer).

Separate dough into thirds. Roll (or spread with your hands) each chunk of dough into a rectangular shape. Sprinkle the chocolate syrup onto the center of each rectangle. Fold the sides of each rectangle into the center to form a loaf shape. Work with the loaf until there is no longer a crease that could break open while baking. Each roll will be approximately 12 inches long. Brush the outside of each roll lightly with oil. Sprinkle cinnamon and sugar on top of the rolls.

Bake on a nonstick cookie pan for 20 minutes. This is a firm, cake-like cookie. If you would rather a crispier cookie toast the cookie another 5 minutes. Cool on a wire rack. When cooled cut the loaves to form semi-circle shaped cookies.

  • 3 eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups matzoh cake meal
  • 1/2 cup potato starch
  • 1/4 teaspoon salt
  • 6 ounces chocolate chips, nuts, or dried fruit
  • 6 ounces melted chocolate, optional
  1. Preheat oven to 350 F. Grease a cookie sheet or line with a silicone baking sheet.
  2. Make the dough. Using an electric mixer, beat eggs on medium-low speed for 30 seconds. Add sugar and continue to beat until well combined, another 1 minute. Gradually pour in oil and vanilla extract, followed by the matzoh cake meal, potato starch, and salt. Mix until ingredients are combined and no dry matzoh meal remains. Stir in the chocolate chips, chopped nuts, or dried fruit.
  3. Rest the dough. Set aside for at least 30 minutes at room temperature, or refrigerate for up to 24 hours.
  4. Shape the loaves. With well-oiled hands (dough will be sticky), divide dough into 3 long oval loaves on the prepared cookie sheet.
  5. Bake the mandelbrot. Bake for 30 minutes. Remove from the oven and slice into 24 cookies, while still hot. (The dough will crumble while slicing if cooled.) Return the cookies to the oven for another 5 to 10 minutes, until starting to brown on top.
  6. Cool on a wire rack. If desired, dip the bottom in melted chocolate.

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Contributed by

Alison Swope
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Celebrated chef Alison Swope has been delighting restaurant guests in the Washington, DC, area with her imaginative style for more than 25 years. She believes that the most delicious dishes have three key ingredients: love, care and respect. Her mission at Teaism is to prepare healthy, authentically based Asian dishes with top-quality ingredients at an affordable price.

Understanding Sugar

Sugar may seem very basic if you&rsquove baked before, but I&rsquove been asked about it before, so I&rsquom explaining.

There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar.

When a recipe &ndash any recipe, not just mine &ndash says &ldquosugar&rdquo without specifying anything else, it is regular white sugar.

White Sugar

White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.

It is the easiest to find and most commonly used.

Brown Sugar

Brown sugar is white sugar with molasses added to it.

It is commonly used in chocolate chip cookie recipes, and it&rsquos rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for &ldquobrown sugar&rdquo but doesn&rsquot specify what type (light or dark), it is referring to light brown sugar.

In my recipes, you can use whatever type of brown sugar you have on hand whether it is dark brown sugar, light brown sugar, or demerara sugar &ndash which is very common in Israel.

Just keep in mind that the flavor and color will be slightly different depending on what you choose to use.

Turbinado Sugar

Turbinado sugar is better known as &ldquoraw sugar&rdquo. But, despite this name, the sugar is not really &ldquoraw.&rdquo

Instead, it&rsquos partially refined sugar that retains some of the original molasses.

The term &ldquoraw sugar&rdquo may also give off the impression that it is somehow healthier.

In reality, turbinado sugar is nutritionally similar to white sugar.

Demerara Sugar

Demerara sugar is very popular in Israel and is especially delicious in tea, but is also used for baking.

Unlike white sugar, demerara sugar undergoes minimal processing and retains some vitamins and mineral.

However, it is still not much healthier than white sugar.

Vanilla Sugar

Vanilla sugar is not very common in the States. However, it is common in Israel and parts of Europe.

This is sugar that sat for an extended period of time with vanilla beans, giving it a vanilla flavor.

Caster Sugar

This type of sugar is common in the United Kingdom.

It has a finer grain than white (granulated) sugar and larger than powdered sugar.

Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes.

You can use a 1:1 conversion rate between caster sugar and white (granulated) sugar.

Powdered sugar

Powdered sugar, sometimes known as confectioners&rsquo sugar, is a sugar with a powdered texture.

This sugar is rarely, if ever, used for baking. Instead, it is used for dusting desserts and making frosting and icings.

In some countries, you can also find powdered vanilla sugar.

It is made the exact same way regular vanilla sugar is made. However, the sugar used is powdered instead of granulated.

Vanilla Extract vs Vanilla sugar

In my recipes, I don&rsquot specify what kind of vanilla to use.

The reason for this is that in the States, vanilla extract is exclusively used.

Meanwhile in Israel, along with many European countries, vanilla sugar is common.

In most, if not all recipes, both vanilla extract and vanilla sugar can be used.

In recipes where vanilla sugar can be used instead of extract, you can replace them 1:1.

Replacing Sugar with Honey

If you&rsquod prefer to use honey instead of sugar, you can do so with pretty good results.

Honey can be two or even three times as sweet depending on the honey, so for every 1 cup of sugar, you can use 1/2 to 2/3 cup honey.

Since honey adds liquid, you need to remove some to balance it out. For every cup of honey remove a 1/4 cup of liquid.

Also, it burns faster than granulated sugar, so you want to lower the baking temperature by 25 F or 4 C. In addition, check it early and often to avoid burning or overbaking.

Recipe Summary

  • 3/4 cup vegetable oil
  • 1 1/4 cups sugar
  • 3 large eggs
  • 3/4 teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup chopped pecans (about 4 ounces), toasted
  • 1 teaspoon ground cinnamon

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.

Almond Mandel Bread Cookies

Mandel bread or mandel cookies, as they're sometimes called, are considered a traditional Passover food, and indeed, that's when supermarkets typically carry them. Boxes of mandel bread cookies can be found in the seasonal, international, or holiday section next to the packages of matzos, matzo meal, and various flourless treats and flour substitute products. However, there is no reason for these pastries to be served only as a seasonal holiday treat, as they are delicious all year round, and this recipe with regular all-purpose flour shows you how.

The word mandel is Yiddish for almond and are sometimes referred to as mandel brot and mandlebread. These cookies are always shaped like Italian biscotti and although they share the same shape and flavor as biscotti, the latter is always twice baked. This mandel bread recipe is only baked once and results in a firm cookie that's softer than biscotti. But like biscotti, mandel bread cookies can be flavored with a variety of ingredients. Almonds are most typical but chocolate chips are a close second in popularity. You can add any other nuts, different types of chocolate, dried fruit and/or citrus peel to create a completely original cookie.

This recipe includes an alternative version for Passover because flour and leavening agents are not allowed on that holiday. The Passover substitutions of potato starch and matzo flour can be difficult to find year-round, except in specialty groceries or kosher markets. But the flour version of these cookies can be made at any time and are a welcome accompaniment to a morning cup of coffee or an afternoon pot of tea.

  • 2 cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup plus 1 tablespoon sugar, divided
  • ½ cup canola oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup coarsely chopped walnuts
  • 1 teaspoon ground cinnamon

Position rack in center of oven preheat to 350 degrees F. Coat 2 large baking sheets with cooking spray or line with parchment paper.

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl. In another large bowl, whisk eggs and 1 cup sugar until combined. Add oil and vanilla whisk to combine. Stir in the dry ingredients and walnuts with a spoon until just combined.

Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3-by-12-inch-long logs on one of the prepared baking sheets. The logs of dough will be side by side and about 3/4 inch thick each. ("Don't potchke the dough.")

Bake until lightly browned on the edges and beginning to firm, 20 to 30 minutes. Cool on the pan on a wire rack for 20 minutes. (Keep the oven on.) Slice each log into 1/2-inch-thick cookies divide the cookies between the baking sheets, cut-side down, and sprinkle with half the cinnamon-sugar mixture.

Move the racks to the top and bottom thirds of the oven. Bake the cookies for 5 minutes. Turn the cookies over, sprinkle with the remaining cinnamon-sugar mixture and bake for 5 minutes more. Transfer to a wire rack to cool completely.

Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

Ancestry Travel

So why, you might ask is a travel blog sharing a cookie recipe? I think we can all agree that one of the best parts of travel is interesting and delicious food from other countries. This little recipe migrated itself over from Eastern Europe to the Catskills and eventually to Los Angeles. Another reason that it’s on my mind is that ancestry travel is one of the biggest travel trends for 2020 and I think it sounds so interesting.

When I was a kid my grandfather was very dedicated to building a family tree. He created a huge scroll of everything he discovered. It wasn’t unusual for people of his generation to travel to investigate and learn more about their ancestors. Then it seemed to fall out of favor with so much information available on the internet. Sites like satisfied people’s curiosity without having to step outside the front door.

Enter the DNA test. Have you seen a video where someone gets their results from 23andMe and is completely shocked about their ancestry? This information has sparked a whole new wave of ancestry travel. People want to know where they came from and what it actually feels like to be there. Maybe we’ll venture off to the Ukraine or Poland where I think this recipe started out and jump on the ancestry travel bandwagon. We may need to stop by the Catskills on the way. I know the old amazing “Dirty Dancing” type hotels are gone but there are a bunch of new resorts popping up.