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Authentic Mandelbrot
Authentic Mandelbrot
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
120 minutes
Experience the nostalgia of homemade Jewish Mandelbrot, a beloved traditional cookie with rich history and irresistible aroma. Share in the joy of baking and savoring this cherished recipe passed down through generations of family and friends.
Ingredients:
  • 1 cup whole almonds
  • 0.5 cup butter
  • 0.5 cup firmly packed light brown sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 tablespoon finely chopped lemon zest
  • 1 tablespoon finely chopped orange zest
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.125 teaspoon salt
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet and toast until fragrant, about 6 to 8 minutes. Allow them to cool, then roughly chop the almonds.
  • Lower the oven temperature to 325 degrees F (165 degrees C) and grease a baking sheet.
  • In a large bowl, mix together butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest until well combined using an electric mixer on medium speed. Add eggs one at a time and continue to beat.
  • Combine flour, baking powder, and salt, then gently incorporate into the butter-egg mixture on low speed until just combined. Fold in the chopped almonds.
  • Divide the dough in half and grease your hands to prevent sticking. Shape each half into a 9-inch long, 2 1/2-inch wide, and 1-inch tall flattened log on a prepared baking sheet.
  • Bake in a preheated oven until golden brown, around 25 minutes. Let it cool for 5 minutes. Cut logs diagonally into 1/2-inch-thick slices. Place slices flat on a baking sheet. Bake until bottoms are lightly browned, approximately 10 minutes. Flip cookies and bake until the other sides are lightly browned, another 10 minutes.

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