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
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
MANDELBROT
This is like a German-style version of biscotti! you can omit the lemon zest and add in 1 teaspoon cinnamon if desired and add in some mini chocolate chips.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Lightly grease a large baking sheet or line with parchment paper.
- Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy.
- Add in oil and vanilla; beat until well blended.
- In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined.
- Divide the dough in half.
- Transfer to prepared baking sheet and shape into two 10 x 4-inch logs.
- Bake for about 50-60 minutes.
- Remove from oven and reduce the heat to 275 degrees.
- Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller).
- Return to oven and bake another 20-22 minutes.
- Remove to wire racks to cool.
- dust with powdered sugar if desired.
MANDLEN BROT
Cold day, time for some chicken soup...It's simmering away, filling the kitchen with such smells and memories. Then I remember mandlen, which are small pieces of dough that go into the soup. Here is a peek into my childhood...
Provided by Happy Harry 2
Categories European
Time 40m
Yield 40 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Beat eggs and oil together until light yellow.
- Sift flour, baking powder and salt into bowl.
- Add egg mixture, mixing with a fork until it is too thick for the fork; then continue to knead by hand until smooth.
- Lightly flour work surface. Break off pieces of dough and roll into ropes about pencil thick or just a bit thicker.
- Spray a cookie sheet with cooking spray.
- Cut ropes into about 1/2 inch size pieces.*
- Place on sheet. You can fill the sheet but don't let mandlen touch.
- Bake for 15 minutes or until golden brown, shaking the pan every five minutes.
- Cool completely before putting away (IF there is any leftovers!). Keep in tightly closed container, in cool dry place.
- Do not refrigerate!
- * Don't worry about being perfect, these are not pastries. They are for eating, not for showing!
- The amount of serving will vary with the thickness and cut size, so the amount I show may not be what you get.
Nutrition Facts : Calories 25.4, Fat 0.8, SaturatedFat 0.1, Cholesterol 10.6, Sodium 39.5, Carbohydrate 3.6, Fiber 0.1, Protein 0.8
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.
CLAIRE'S MANDELBROT
Provided by Claire Danuff
Categories Cookies Chocolate Egg Dessert Bake Kid-Friendly Rosh Hashanah/Yom Kippur Walnut Kosher Gourmet New York Small Plates
Yield Makes about 80 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Whisk together eggs, oil, and vanilla in another bowl until combined, then stir oil mixture into flour mixture until combined well. (Dough will be crumbly.) Stir in walnuts and chocolate chips. Transfer mixture to a lightly floured surface and knead until a dough forms.
- Quarter dough and firmly press each piece into a 10- by 2-inch log. Arrange logs 2 inches apart on an ungreased large baking sheet.
- Bake in middle of oven until golden, about 30 minutes. Leave oven on.
- Loosen logs from baking sheet with a metal spatula, then transfer to a cutting board and cool 5 minutes. Cut logs crosswise with a large heavy knife into 1/2-inch-wide slices and arrange on baking sheet, standing upright, 1/4 inch apart. Bake cookies in middle of oven until golden all over with firm centers, 10 to 12 minutes. Transfer to a rack to cool completely. (Cookies will crisp as they cool.)
JEWISH CHOCOLATE CHIP MANDEL BREAD
This traditional Jewish mandel bread recipe has been passed down in my family for four generations. It tastes wonderful with a cup of coffee, hot cocoa or milk. -Monica Schnapp, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. , Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes. , Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar, Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 84 calories, Fat 3g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN MANDELBROT
Mandelbrot comes from the German words for "almond" (mandel) and "bread" (brot). Our variation contains pecans instead of almonds. As with biscotti, the dough is partially baked, sliced, and baked again.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 1/2 dozen
Number Of Ingredients 10
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.
More about "mandlen brot recipes"
HOW TO MAKE MANDELBROT | KITCHN
From thekitchn.com
10 BEST MANDEL BREAD JEWISH RECIPES | YUMMLY
From yummly.com
MANDELBROT OR KAMISH BREAD - JITTERY COOK
From jitterycook.com
TRADITIONAL JEWISH MANDELBROT (MANDEL BREAD) RECIPE
From seriouseats.com
CHOCOLATE CHIP-WALNUT MANDELBROT | KING ARTHUR BAKING
From kingarthurbaking.com
MANDELBROT — RONNIE FEIN
From ronniefein.com
MANDEL BREAD RECIPE: EASY OPTIONS FOR CHOCOLATE CHIPS, RAISINS, …
From kibitzspot.com
GRANDMA ANNIE'S CINNAMON MANDEL BREAD - ONCE UPON A CHEF
From onceuponachef.com
GRANDMA MARGIE'S MANDEL BREAD (MANDELBROT) - NOMASTE HUNGRY
From nomastehungry.com
MANDELBROT RECIPE | RECIPELAND
From recipeland.com
MARY GOLDBERG'S PASSOVER MANDEL BREAD - JEWISH HOLIDAY COOKIE …
From toriavey.com
TRADITIONAL MANDEL BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
JEWISH MANDELBROT (TWICE-BAKED ALMOND COOKIE) RECIPE
From thespruceeats.com
MANDELBROT | RECIPE
From kosher.com
THE BEST PASSOVER MANDEL BREAD RECIPE • SIMPLE GRAY T-SHIRT
From simplegraytshirt.com
MANDELBROIT - JAMIE GELLER
From jamiegeller.com
JEWISH MANDELBROT AS MADE BY DANIELLE WARREN - YOUTUBE
From youtube.com
BUBBIE RUTH'S MANDEL BREAD - JEWISH COOKIE RECIPE FOR MANDELBROT
From toriavey.com
MANDEL BREAD RECIPE: EASY OPTIONS FOR CHOCOLATE CHIPS, RAISINS, OR …
From stljewishlight.org
OUR GIRLS MANDEL BREAD - MANDELBROT - JAMIE GELLER
From jamiegeller.com
RECIPE: DORIE GREENSPAN’S CHOCOLATE CHIP MANDELBROT | KITCHN
From thekitchn.com
HOW TO BAKE MANDELBROT, BISCOTTI’S RUSTIC COUSIN - THE TAKEOUT
From thetakeout.com
MANDELBROT | MANDEL BREAD | EGGLESS ALMOND BISCOTTI - VVK
From vidhyashomecooking.com
MANDELBROT - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
BEST PASSOVER BISCOTTI RECIPE - HOW TO MAKE MONDEL BROT - FOOD52
From food52.com
MANDEL BREAD COOKIES WITH ALMONDS - THE TASTE OF KOSHER
From thetasteofkosher.com
ALMOND & CARDAMOM MANDELBROT (BISCOTTI) - GARLIC GIRL
From garlicgirl.com
MANDELBROT - NONONSENSE.RECIPES
From nononsense.recipes
CHOCOLATE CHIP-WALNUT MANDELBROT RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MANDEL BREAD: MAYBE JEWISH BISCOTTI? - THIS IS HOW I COOK
From thisishowicook.com
MANDEL BREAD | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
MANDELBROT {MANDEL BREAD} JEWISH COOKIES - BELLY FULL
From bellyfull.net
TRADITIONAL MANDEL BREAD - YAY KOSHER - A TRADITIONAL JEWISH COOKIE
From yaykosher.com
EASY GLUTEN FREE MANDELBROT - FEARLESS DINING
From fearlessdining.com
NANA'S MARBLE MANDEL BREAD RECIPE | EASY MANDEL BREAD RECIPE
From cinnamonshtick.com
MANDELBROT: ALMOND BREAD | MY JEWISH LEARNING
From myjewishlearning.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love