Mandelbrot Jewish Cookies

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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!

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: Jewish

Keyword: almond bread cookies, Jewish cookies, Jewish recipes, Mandelbrot

Servings: cookies

Ingredients

¼ cup sugar
½ tsp cinnamon
4 cups all-purpose flour spooned and leveled
1¼ cups granulated sugar
4 tsp baking powder
3 oz. sliced almonds
3 large eggs
¾ cup vegetable oil
¼ cup orange juice (from about 2 oranges)
1 tsp vanilla

Instructions

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).
In a shallow bowl, combine the ¼ cup sugar and ½ tsp cinnamon. Set aside.
In a mixing bowl, whisk together the flour, sugar, baking powder, and sliced almonds.
In a separate bowl, thoroughly mix eggs, vegetable oil, orange juice, and vanilla together.
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. )
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.)
Spray the palms of your hands with nonstick spray; roll and shape into logs, about 13 inches long.
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.
Transfer to the preheated oven and bake for 25 minutes.
Remove from oven and let rest for 1-2 minutes.
Separate logs that have blended together by running a dull butter knife down the length of the logs where they touch.
Using the parchment paper, transfer the sections to a large cutting board.
Using a serrated knife, cut diagonally into 1-inch pieces.
Return all the cookies to the cookie sheet (cut side down), sprinkle with a bit of cinnamon-sugar. Bake for 10 minutes.
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.
Enjoy with coffee, tea, or milk!

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