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Mandelbrot cookies on a plate with toasted coconut macaroons
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Mandelbrot

Mandelbrot, or sometimes called Mandelbread, is a traditional twice baked cookie, often served with tea. Popular among Eastern European Jews, it is similar to the Italian biscotti and can be made in the same infinite number of variations. Fragrant Almond. Walnut & Chocolate dipped. Orange scented. All lovely, but I went with the traditional warm cinnamon flavors that taste lovely dipped into a hot mug of coffee. You can practically hear the Bubbies sighing in contentment with each bite.
Course: Dessert
Servings: 16 cookies

Ingredients

  • 3 eggs room temperature
  • 1 cup of sugar
  • 1/3 cup of vegetable oil
  • 1 teaspoon of vanilla extract
  • 2 3/4 cups of all purpose flour + more for kneading
  • 2 teaspoons of baking powder
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of salt
  • 1/2 cup of chopped walnuts I omitted these

Instructions

  • Preheat your oven to 350F. Grease a cookie sheet (or line with parchment paper).
  • Beat eggs and sugar in a mixer bowl until light and fluffy (about 4 minutes). Add the oil and vanilla and mix thoroughly.
  • Sift the flour, baking powder, cinnamon and salt together and add to the sugar mixture. Mix until blended, adding the nuts as the dough starts to come together.
  • Briefly knead the dough on a floured surface (***see note***). Divide into 2 pieces and shape each into a log, 3 inches wide. Place the logs on the prepared cookie sheet.
  • Bake until golden, 30-35 minutes. Remove from the oven and let stand until cool enough to handle.
  • Preheat broiler.
  • Cut the logs diagonally into 1/2 inch slices. Broil (watching carefully!) the slices on the cookie sheet until just toasted.

Orange Cranberry & White Chocolate Variation

  • Orange Cranberry & White Chocolate VariationFollow the original recipe and add in the zest of 1 orange at the same time of adding in the oil & vanilla. After dough has come together, stir in 3/4 cups of dried cranberries and 1/2 cup of white chocolate chips.Bake as above. After broiling & cooling, I like to drizzle melted white chocolate on the finished cookie.

Notes

I find this dough to be quite sticky, so I add in a 1 tablespoon of flour at a time, knead, until the dough doesn't stick to the board. Usually two tablespoons does the trick. I also don't work the dough too much, a brief knead is all it needs!
Original recipe found in the Silver Palate Good Times Cook Book, 1984
by J. Rosso, S. Lukins, & S.L. Chase