Bubs Amazing Mandelbroit Jewish Biscotti Recipes

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JEWISH MANDELBROT



Jewish Mandelbrot image

Mandelbrot, literally meaning Mandel bread, is a twice-baked almond-flavored cookie similar to Italian biscotti that is hardy and keeps well.

Provided by Barbara Rolek

Categories     Dessert     Snack

Time 1h15m

Yield 30

Number Of Ingredients 9

4 cups flour (all-purpose)
1 tablespoon baking powder
1 teaspoon salt
4 large eggs
1 1/3 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
Optional: 1/2 teaspoon almond extract
2 cups almonds (coarsely chopped)

Steps:

  • Heat oven to 350 F. Line a large baking sheet with parchment paper .
  • In a large bowl, combine flour, baking powder, and salt, and set aside. In another large bowl or stand mixer fitted with the whisk attachment, beat the eggs until well blended. Increase the speed to high and beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes.
  • Add oil and extract(s) to the eggs and beat briefly to blend. Replace whisk with the paddle attachment and, on lowest speed, beat in flour mixture and almonds just until mixture holds together. It will be soft, but shouldn't be too sticky. If necessary, add a few more tablespoons of flour.
  • Divide dough in half. Dampen hands lightly and form each half into a 3-inch x 2-inch log on the prepared baking sheet, spacing 4 inches apart. Bake about 45 minutes or until golden brown and firm to the touch. Remove from oven and let cool at least 10 minutes.
  • Carefully place logs on a cutting board and cut diagonally with a serrated knife or a ham slicer into 1/2- to 3/4-inch slices.
  • Place pieces cut-side down on ungreased baking sheets. Bake 5 minutes. Turn pieces over and bake 5 minutes longer or until completely dry. Cool completely on wire racks. Store in an airtight container for up to three months or freeze.

Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 175 mg, Sugar 9 g, Fat 11 g, ServingSize 30 mandelbrots (serves up to 30), UnsaturatedFat 0 g

MANDELBROT



Mandelbrot image

Make and share this Mandelbrot recipe from Food.com.

Provided by DrGaellon

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

4 eggs
1 cup sugar
3/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon almond extract
2 cups flour
2 tablespoons flour
1 teaspoon baking powder
1 pinch salt
1 cup slivered almonds, chopped

Steps:

  • Preheat oven to 400°F.
  • Combine eggs, sugar, oil, lemon juice, lemon zest and almond extract in a bowl.
  • Sift flour, baking powder and salt in a second bowl. Toss almonds in flour to coat. Add wet ingredients and mix to form a stiff dough.
  • Grease and flour a rimmed cookie sheet. Form into an oblong loaf about 4" across and 1.5" thick.
  • Bake in preheated oven 15 minutes. Allow to cool 10 minutes.
  • Slice 1" thick. Lay slices on a clean cookie sheet and return to oven until lightly browned, turning occasionally, about 5 min on each side (but watch carefully!).

Nutrition Facts : Calories 343.4, Fat 20.1, SaturatedFat 2.7, Cholesterol 70.5, Sodium 67.1, Carbohydrate 35.7, Fiber 1.7, Sugar 17.3, Protein 6.3

MOM'S MANDELBROT



Mom's Mandelbrot image

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

3 eggs
¾ cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup mini semisweet chocolate chips
1 cup coarsely chopped almonds

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

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