Mandelbrot
Transport your taste buds to Eastern Europe with this timeless Mandelbrot recipe, the perfect balance between a crisp biscotti and a tender cookie. Made with pantry staples like all-purpose flour, sugar, and vegetable oil, this twice-baked treat gains its distinctive crunch and flavor from fragrant vanilla and almond extracts, along with the satisfying bite of chopped almonds (or walnuts). Customize your mandelbrot by adding chocolate chips or dried fruit for a personal touch. With just 20 minutes of prep and a golden, irresistible result, this recipe is ideal for baking beginners and seasoned pros alike. Perfect as a coffee companion, dessert platter centerpiece, or thoughtful gift, mandelbrot stores beautifully for up to two weeks—though they rarely last that long! Enjoy the deliciously crisp and nutty charm of this traditional Jewish favorite today.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.75 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 1 cup Chopped almonds (or walnuts)
- 0.5 cup Optional: Chocolate chips or dried fruit
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the sugar and vegetable oil until well combined.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the chopped almonds and any optional add-ins like chocolate chips or dried fruit.
Divide the dough into two equal portions. Shape each portion into a log about 2 inches wide and 12 inches long, and place them on the prepared baking sheet, leaving space between the logs.
Bake in the preheated oven for 25-30 minutes, or until the logs are set and lightly golden.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Once the logs are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch thick slices.
Place the slices cut-side down back onto the baking sheet. Bake for an additional 15-20 minutes, flipping halfway through, until the cookies are golden and crisp.
Allow the mandelbrot to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
4873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 567.3 g | 206% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 254.5 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 514 mg | 40% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
