Mandelbrot
Twice-baked almond cookies
Mandelbrot (מנדלברוט): twice-baked almond and orange cookie slices
Mandelbrot, 'almond bread' in Yiddish, is the biscuit jar staple in Ashkenazi grandmothers' kitchens from Ramat Gan to Netanya, set out with tea after Shabbat lunch and packed for long journeys because it keeps for weeks. Unlike Italian biscotti it is made with oil, so it is tender and crumbly rather than rock-hard, and this version is flavoured with orange zest and dusted with cinnamon sugar. Dip it in hot tea or coffee. Because there is no butter, it can follow a meat meal. The usual mistake is slicing the logs straight out of the oven, which crumbles them; let them cool for 15 minutes first. Chef's tip: use a serrated knife and one firm downward saw, rather than pressing, for clean slices.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 3 eggs
- 6 ½ oz caster sugar
- ¾ cup sunflower oil
- 1 tsp vanilla extract
- 1 tbsp orange zestfinely grated
- 12 oz plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 5 ½ oz whole blanched almondsroughly chopped
For the top
- 1 tsp ground cinnamon
- 2 tbsp caster sugarfor the cinnamon sugar
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan) and line a large tray with baking paper.
Step 2: Whisk 3 eggs and 6 ½ oz caster sugar until pale and slightly thick, then whisk in ¾ cup sunflower oil, 1 tsp vanilla extract and 1 tbsp orange zest.
3 minStep 3: Stir in 12 oz plain flour, 2 tsp baking powder and ¼ tsp salt to a soft dough, then fold in 5 ½ oz whole blanched almonds. Chill for 15 minutes if it is too sticky to shape.
5 minStep 4: With oiled hands shape two logs about 30 cm long and 7 cm wide on the tray, well apart. Mix 1 tsp ground cinnamon and 2 tbsp caster sugar and sprinkle over.
Step 5: Bake for 30 minutes, until risen, golden and firm when pressed.
30 minStep 6: Cool on the tray for 15 minutes, then cut into 1.5 cm slices on the diagonal with a serrated knife.
15 minStep 7: Lay the slices cut side down, turn the oven to 325°F (275°F fan) and bake for 10 minutes per side, until dry and lightly golden. They crisp further as they cool; store airtight for up to 3 weeks.
20 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 17 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mandelbrot take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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