Mandelbrot (Mandel Bread)
-from Ari Schreiber
Mandelbrot is a Jewish "cookie" popular
amongst Eastern European Jews. The Yiddish word mandelbrot literally means "almond bread", a reference
to its common ingredient of almonds.
It is typically formed by baking a loaf which is
then cut into small slabs and baked again in order to form a crunchy exterior.
These cookies are very much like Italian biscotti,
but softer and chewier. They're a bit of a hassle to make, but very much worth the effort.
Inspired by Dora Apter's Mandelbread
Image credit: Wikimedia Commons
- 3/4 C whole almonds -- be generous
- 1 C Sugar
- 4 C Flour - sift before measuring
- 4 tsp Baking soda
- 3 Tbsp Cinnamon mixed with 2/3 C Sugar
- 4 X-lg eggs
- 1 C Oil
- 1 tsp Salt
- 1 tsp Almond extract
- 1 Egg blended with 1 Tbsp water
Makes 4 Dozen
With two racks in middle of oven, preheat it to 350 degrees. Line two baking sheets with foil.
On high speed, beat 4 eggs and a cup of sugar until
light and fluffy, about 3 minutes. Reduce to low speed and beat in oil until just incorporated.
Sift flour, salt and baking soda. Add flour mixture,
almond extract and nuts to egg mixture until thoroughly incorporated. Knead five or six times until a ball forms,
adding more flour if sticky.
Divide into 5 pieces. Knead a tablespoon of the
cinnamon sugar into each piece, then form into flat logs 12-inches long and 2-inches wide. Space logs 3 inches
apart and brush tops with egg-water mixture, then sprinkle with sugar-cinnamon mixture
Bake until tops are dry and slightly cracked-- about 30 minutes. After 15 minutes, switch baking sheets between
the oven shelves and turn them 180 degrees.
Remove to a work surface and cut crosswise with
a serrated knife into 1-1/2 inch slices. Place cut sides down on baking sheets. Return to oven and bake until lightly
golden brown, about 4 to 5 minutes. Turn over and bake until lightly browned.
Cool completely on wire racks.