📝 About This Recipe
A cornerstone of Ashkenazi baking, Mandelbrot (literally 'almond bread') is the softer, richer cousin to Italian biscotti, traditionally made with oil to remain parve. These twice-baked treasures feature a delicate crumb infused with almond extract and studded with crunchy nuts and dark chocolate. Perfect for dunking, they offer a nostalgic taste of Eastern European heritage that only gets better after a day or two in the cookie jar.
🥗 Ingredients
The Base Dough
- 3 1/4 cups All-purpose flour (sifted)
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt (fine sea salt)
- 3 Large eggs (at room temperature)
- 1 cup Granulated sugar
- 1 cup Vegetable oil (neutral flavor like canola or grapeseed)
- 1 teaspoon Pure vanilla extract
- 1/2 teaspoon Pure almond extract (essential for authentic flavor)
The Mix-ins
- 1 cup Slivered almonds (toasted)
- 3/4 cup Mini semi-sweet chocolate chips (or chopped dark chocolate)
- 1 tablespoon Zest of one orange (finely grated)
Cinnamon Sugar Coating
- 1/4 cup Granulated sugar
- 1 tablespoon Ground cinnamon
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
-
2
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
-
3
In a large mixing bowl, beat the eggs and 1 cup of sugar together using a whisk or electric mixer until the mixture is pale and slightly frothy, about 2 minutes.
-
4
Slowly stream in the vegetable oil while continuing to whisk. Stir in the vanilla extract, almond extract, and orange zest.
-
5
Gradually add the dry flour mixture to the wet ingredients. Use a sturdy spatula or wooden spoon to fold the dough until just a few streaks of flour remain.
-
6
Gently fold in the toasted slivered almonds and chocolate chips. The dough will be soft and slightly oily, which is exactly what you want for a tender Mandelbrot.
-
7
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 10-12 inches long and 3 inches wide. Leave at least 3 inches of space between the logs as they will spread.
-
8
Bake for 25-30 minutes, or until the logs are firm to the touch and a light golden brown. Remove from the oven but do not turn the oven off.
-
9
Allow the logs to cool for about 10-15 minutes. This is crucial; if you cut them while they are piping hot, they will crumble.
-
10
While cooling, mix the 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl.
-
11
Using a sharp serrated knife, slice the logs crosswise on a slight diagonal into 3/4-inch thick slices.
-
12
Lay the slices cut-side down back onto the baking sheet. Sprinkle the tops generously with the cinnamon-sugar mixture.
-
13
Return to the oven and bake for an additional 10 minutes. Flip the cookies over, sprinkle the other side with cinnamon-sugar, and bake for a final 10 minutes until crisp and golden.
-
14
Transfer the Mandelbrot to a wire rack to cool completely. They will continue to crisp up as they cool.
💡 Chef's Tips
For the best texture, don't overmix the dough once you add the flour, as this can make the cookies tough. If the dough is too sticky to handle when shaping the logs, lightly oil your hands rather than adding more flour. Toasting the almonds before adding them to the dough significantly deepens the nutty flavor profile. Store in an airtight container at room temperature for up to two weeks; they actually taste better on the second day! You can substitute the chocolate chips with dried cranberries or raisins for a more traditional fruit-and-nut version.
🍽️ Serving Suggestions
Serve alongside a glass of hot tea with lemon, the classic Ashkenazi pairing. Enjoy as a light breakfast by dunking a slice into a cup of strong black coffee. Pair with a sweet dessert wine like Moscato or a kosher Sherry for an after-dinner treat. Arrange on a platter with fresh grapes and walnuts for a beautiful Shabbat kiddush spread. Crumbled leftovers make an excellent topping for vanilla bean ice cream or yogurt parfaits.