Recipe: Mantlebrot

This Jewish staple is basically just almond biscotti but is that such a bad thing? I made this one with plenty of almond slices and dried cranberries but feel free to throw in your favorite dried fruit or nuts.

Mandlebrot

AuthorMabDifficultyBeginner

Yields24 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

Ingredients
 280 g flour
 3 g salt
 5 g baking powder
 3 g baking soda
 3 g cinnamon
 1 g nutmeg
 75 g sugar
 50 g brown sugar
 2 eggs
 85 g butter, melted
 5 ml vanilla extract
 1 orange, zested
 70 g dried cranberries
 50 g almonds, chopped

Directions
1

In a large bowl mix the sugars, eggs, eggs, butter, vanilla, and orange zest until fully blended and slightly foamy, about 3 minutes.

2

Add the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a mixing bowl.

3

Stir in the cranberries and almonds by hand.

4

Shape the dough into a oval log, wrap with plastic wrap and chill until cold, about 20-30 minutes.

5

Preheat an oven to 175°CF. Unwrap the log of dough, place on a parchment lined tray, and bake for 30-35 minutes until it is nearly baked through.

6

Partially cool the logs for 15 minutes on the baking sheet.

7

Cut the logs into cookie slices about 1/2 inch thick and lay each slice on its side.

8

Bake again until the cookies have a golden crust, about, 12 to 15 minutes.

Adapted from The Kitchn

Ingredients

Ingredients
 280 g flour
 3 g salt
 5 g baking powder
 3 g baking soda
 3 g cinnamon
 1 g nutmeg
 75 g sugar
 50 g brown sugar
 2 eggs
 85 g butter, melted
 5 ml vanilla extract
 1 orange, zested
 70 g dried cranberries
 50 g almonds, chopped

Directions

Directions
1

In a large bowl mix the sugars, eggs, eggs, butter, vanilla, and orange zest until fully blended and slightly foamy, about 3 minutes.

2

Add the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a mixing bowl.

3

Stir in the cranberries and almonds by hand.

4

Shape the dough into a oval log, wrap with plastic wrap and chill until cold, about 20-30 minutes.

5

Preheat an oven to 175°CF. Unwrap the log of dough, place on a parchment lined tray, and bake for 30-35 minutes until it is nearly baked through.

6

Partially cool the logs for 15 minutes on the baking sheet.

7

Cut the logs into cookie slices about 1/2 inch thick and lay each slice on its side.

8

Bake again until the cookies have a golden crust, about, 12 to 15 minutes.

Mandlebrot

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