Dessertsbellyfull5.0
Mandelbrot Jewish Cookies
Crunchy with a light almond flavor, Mandelbrot {Mandel Bread} is a twice-baked, non-dairy Jewish cookie that's similar to Italian biscotti. Enjoy them with tea or coffee for Rosh Hashanah, Hannukkah, or just because. If you love biscotti, you'll love these too!
👥 50 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 25 min🔥 Cook: 45 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- mixing bowl
- knife
- cutting board
📝 Preparation Steps
1
Preheat oven to 350°F. Prepare a rimmed 15½ x 12½ cookie sheet with parchment paper that hangs over a little on the two long sides (for easier removal later).
2
Combine
3
In a shallow bowl, combine the ¼ cup sugar and ½ tsp cinnamon. Set aside.
4
Whisk
5
In a mixing bowl, whisk together the flour, sugar, baking powder, and sliced almonds.
baking powder4 tsp
6
Mix
7
In a separate bowl, thoroughly mix eggs, vegetable oil, orange juice, and vanilla together.
large eggs3vanilla1 tsp
8
Blend
9
Pour wet mixture into flour mixture and blend on low speed using a stand mixer with the paddle attachment, or handheld electric mixer, until thoroughly combined. (Dough should be smooth but a bit sticky. If dough forms crumbles, gently knead with your hands until it comes together. )
10
Divide the dough into 4 equal pieces. (Ideally you should weigh each piece, so they cook evenly. The dough is pretty forgiving if you need to take away from one piece to add to another.)
11
Shape
12
Spray the palms of your hands with nonstick spray; roll and shape into logs, about 13 inches long.
13
Transfer to the prepared cookie sheet. With your fingers, flatten each portion to 15 inches long x 2 inches wide. Dough will spread as it bakes, so leave some space between rows.
14
Bake
15
Transfer to the preheated oven and bake for ⏱️ 25 minutes.
16
Rest
17
Remove from oven and let rest for ⏱️ 1-2 minutes.
18
Separate logs that have blended together by running a dull butter knife down the length of the logs where they touch.
19
Transfer
20
Using the parchment paper, transfer the sections to a large cutting board.
21
Cut
22
Using a serrated knife, cut diagonally into 1-inch pieces.
23
Bake
24
Return all the cookies to the cookie sheet (cut side down), sprinkle with a bit of cinnamon-sugar. Bake for ⏱️ 10 minutes.
25
Sprinkle
26
Turn each cookie over, sprinkle with a bit of cinnamon-sugar on the second cut side. Bake for another ⏱️ 10 minutes. Cookies should be a light golden brown color. They will be crunchy once completely cooled.
27
Enjoy with coffee, tea, or milk!
Nutrition Facts
calories
75 kcal
fat Content
1 g
serving Size
1 cookie
fiber Content
1 g
sugar Content
6 g
sodium Content
5 mg
protein Content
2 g
trans Fat Content
0.001 g
cholesterol Content
11 mg
carbohydrate Content
14 g
saturated Fat Content
0.2 g
unsaturated Fat Content
1.3 g
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