MOM'S MANDELBROT
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
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
ALMOND BISCUITS
These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks
Provided by Jeremy Lee
Categories Dessert, Dinner
Time 35m
Yield Makes 34
Number Of Ingredients 4
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
- Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.
Nutrition Facts : Calories 47 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein
ORANGE-ALMOND MANDELBROT
Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again. This makes for a thinner slice, fewer crumbs when cutting and a crispier texture. You can make it with matzo cake meal during Passover - a delicious variation.
Provided by Joan Nathan
Categories cookies and bars, dessert
Time 1h15m
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
- Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
- Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
- Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
- Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
- Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
- Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 9 grams, TransFat 0 grams
MANDELBROT
Steps:
- Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
- Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.
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
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.
ALMOND BRETON BISCUITS
I saw this recipe in the BH&G 2008 Christmas Cookie Book and it reminds me of a cookie that my cousin 'Kristy' the baker in Campbell, Ohio made for many years. As a little girl I would visit the bakery and he would give me a little bag and let me 'pick' what I wanted. The cookies in the case looked like 'jewels' because he used all different colors of sugar and they were lined up like a rainbow! Imagine doing that 50 years ago, wow, it brought back so many memories. I'm not sure if this is the same recipe, I tried for many years to get him to share the recipe with no luck, he passed years ago. His recipe had a tiny dollop of raspberry filling in an indentation in the center of the cookie.......boy would I love to have gotten that recipe!!! He also used colored non-pariels but 'Zaar would'nt allow that ingredient.
Provided by Chef53Kathy
Categories Dessert
Time 37m
Yield 54 cookies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Beat butter, sugar, salt and powdered sugar till fluffy. Add egg yolks till combined and gradually add the flour and almonds till well combined. Divide the dough in half and shape into a, 8 inch long log. Wrap in plastic and chill about one hour. Remove from the fridge, brush with the egg white and roll in the colored sugar or non-pariels. Re-wrap and chill about two hours. To bake, remove from the wrap and slice into 1/4 inch slices.
- * At this point I will make a small indentation on the center of the cookie top and add about 1/2 teaspoon of raspberry bakery filling.
- Place two inches apart on parchment lined cookie sheets and bake for 12 minutes. Cool on wire racks.
- Prep time does not include chill time.
Nutrition Facts : Calories 114.4, Fat 7.8, SaturatedFat 4.3, Cholesterol 30.9, Sodium 75.7, Carbohydrate 10.1, Fiber 0.4, Sugar 4.7, Protein 1.4
MANDEL BROETLI (ALMOND BISCUITS)
This is based on the Swiss recipe for Anisbroetli (Aniseed biscuits), but for those who prefer an almond flavour rather than aniseed. Makes quite a bit but is easily halved. Better if made in advance, will keep several weeks in an airtight container.
Provided by Chickee
Categories Dessert
Time 1h5m
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- Cream eggs and sugar.
- Add kirsch, almond essence, and salt.
- Add flour ground almonds and knead to a dough. (You may need a little extra flour).
- Roll out the dough to 1cm thick on a floured surface.
- Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
- Place on baking paper on an oven tray.
- Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.
Nutrition Facts : Calories 106.5, Fat 1.6, SaturatedFat 0.2, Cholesterol 16.9, Sodium 9.1, Carbohydrate 20.9, Fiber 0.6, Sugar 10, Protein 2.4
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