Mandelbrot Komishbrodt
Discover the delightful charm of Mandelbrot Komishbrodt, a traditional Jewish dessert that’s equal parts nostalgic and irresistible. Often referred to as the "Jewish biscotti," these twice-baked cookies boast a crisp, golden exterior and a nutty, tender bite. Blending simple pantry staples like flour, sugar, and eggs with the rich flavors of vanilla and optional almond extract, this recipe features crunchy almonds or walnuts for added texture and a taste of old-world comfort. Perfectly spiced with a hint of cinnamon, each slice offers the ideal balance of sweetness and crunch. Quick to prepare in just 15 minutes and versatile enough for dipping in coffee or enjoying on its own, Mandelbrot Komishbrodt is an enduring favorite that keeps beautifully for up to two weeks. Whether you're looking for a unique treat or a slice of tradition, this easy-to-make dessert is sure to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Vegetable oil
- 3 Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract (optional)
- 1 cup Chopped almonds or walnuts
- 1 teaspoon Ground cinnamon (optional, for sprinkling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk the vegetable oil, eggs, vanilla extract, and almond extract (if using) until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing with a spoon or spatula until a cohesive dough forms.
Fold in the chopped almonds or walnuts, ensuring they are evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a rectangular log about 12 inches long and 2 inches wide on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 275°F (135°C).
Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick slices.
Place the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, then flip and bake for another 5-10 minutes to ensure both sides are evenly crisped.
Remove the Mandelbrot from the oven and let the cookies cool completely on a wire rack. Sprinkle with ground cinnamon if desired.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 459.0 g | 167% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 206.0 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 455 mg | 35% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1349 mg | 29% | |
*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.
