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Classic Jewish Mandelbrot Recipe – Twice-Baked Almond Cookies

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Mandelbrot, Yiddish for “almond bread,” is the Jewish cousin of biscotti: a twice-baked cookie made with oil, eggs, sugar, vanilla and almond extract, toasted almonds, and a cinnamon-sugar topping.

The Double Bake

Mix the dough just until it comes together, shape it into logs and bake until set. Let the logs cool for 10 minutes, slice them on the diagonal, then bake the slices again until golden and crisp. Bake a few minutes longer for extra-crunchy cookies. Toast the almonds first for more flavor.

Kosher Notes

Made with oil, mandelbrot is pareve, so it can be served after a meat meal or with coffee any time. Check each egg for blood spots.

Storing

Store airtight for 2 weeks or freeze for 3 months.

Classic Jewish Mandelbrot Recipe – Twice-Baked Almond Cookies
These traditional twice-baked almond cookies are crispy, nutty, and perfect for dunking in coffee or tea.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Jewish
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sliced almonds lightly toasted
  • 1 tablespoon cinnamon for sprinkling
  • 2 tablespoons sugar for sprinkling

What I use for this recipe

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Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat together eggs, oil, vanilla extract, and almond extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Fold in the toasted almonds.
  5. Divide dough into 4 equal portions. On the prepared baking sheets, shape each portion into a log about 12 inches long and 3 inches wide. Leave space between logs as they will spread slightly.
  6. Mix the cinnamon and 2 tablespoons sugar together. Sprinkle over the tops of the logs.
  7. Bake for 25-30 minutes, or until logs are golden brown and firm to the touch.
  8. Remove from oven and let cool for 10 minutes. Using a sharp knife, slice each log diagonally into 1/2-inch thick slices.
  9. Arrange slices cut-side down on the baking sheets. Bake for an additional 12-15 minutes, flipping once halfway through, until both sides are golden and crispy.
  10. Cool completely on wire racks before storing.

Notes

Store in an airtight container for up to 2 weeks. For extra crispy mandelbrot, bake the slices a few minutes longer in the second baking. These cookies can also be frozen for up to 3 months. Toast the almonds lightly in a dry skillet for 2-3 minutes for better flavor.
Nutrition Facts
48 servings per recipe
Serving size 1 serving
Calories 85
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 45mg 2%
Dietary Fiber 0.5g 2%
Total Sugars 6g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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