Mandelbrodta Type Of Biscotti Recipes

MOM'S MANDELBROT

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.

PECAN MANDELBROT

Steps:

• 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.

MANDELBRODT...A TYPE OF BISCOTTI

Steps:

• Mix and sift flour, baking powder, and salt.
• Beat eggs and sugar together until light.
• Add remaining ingredients in order given and blend well.
• The dough should be soft.
• With floured hands form 2 long loaves about 3 inches wide and 3'4 inch high on a well floured board.
• Bake in long narrow pans or on greased cooky sheets.
• Moderate oven.350 degrees until lightly browned, 40-50 minutes.
• While still warm, cut into 1/2 inch slices and return to oven to toast until browned or brown quickly under broiler flame.

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.

BUB'S AMAZING MANDELBROIT (JEWISH BISCOTTI)

Steps:

• Preheat oven to 350 degrees Beat eggs and sugar till well blended Add oil and vanilla Add flour, salt, and baking powder Mix well Add grape nuts, almonds and pecans Form into rolls that are 2 inches in diameter Bake 15-20 mins.
• until brown and dry Cool, then slice Dust with cinnamon and sugar then bake again at 325 until brown.

AUTHENTIC MANDELBROT

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.

CHOCOLATE CHIP MANDELBROT COOKIES

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.

MANDELBROIT RECIPE

Steps:

• Melt the margarine in the microwave. Using an electric mixer, beat the eggs with the sugar and add to the margarine. Sift the flour and baking powder. Add to the rest of batter with the salt, vanilla, and slivered almonds. Mix thoroughly. Shape the dough into 4 pieces and sprinkle with cinnamon and bake in a 350°F oven for 25 to 30 minutes. Cool, then cut into 1/2-inch slices and arrange them on a baking sheet. Cut pieces should resemble biscotti. Return to a 400°F oven and lightly brown on each side.

PECAN MANDELBROT

Steps:

• Preheat oven to 350°F. 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. Cookies can be stored in airtight containers at room temperature up to 1 week.

MANDELBROT (BISCOTTI)

Steps:

• Preheat oven to 350 deg. Beat sugar, oil and eggs at medium speed until well blended. Add flour, salt, baking powder, anise seed and extract. Beat till well blended. Stir in almonds or walnuts. (Dough will be sticky – may add additional flour, 1 Tbsp. at a time up to about 4 Tbsp.)
• Divide dough in half. On ungreased sheet, and with well- floured hands, shape each half into 12” x 3” loaves. Place 3 inches apart. (I use 2 cookies sheets lightly sprayed with cooking spray and place one loaf on each.)
• Bake 20 – 25 minutes at 350 degrees till light brown. Remove from oven and immediately cut each loaf crosswise in ½” diagonal slices. Lay each biscotto on its side and bake for an additional 15 to 20 minutes till browned and toasted, turning occasionally to toast both sides evenly. I check every 5 minutes – type of cookie sheet affects browning time. (Watch carefully after 10 minutes of browning time, may need to turn more often so cookies don’t burn). Cool on wire rack and sprinkle with powdered sugar.