Mandelbrot

Transport your taste buds to Eastern Europe with this timeless Mandelbrot recipe, the perfect balance between a crisp biscotti and a tender cookie. Made with pantry staples like all-purpose flour, sugar, and vegetable oil, this twice-baked treat gains its distinctive crunch and flavor from fragrant vanilla and almond extracts, along with the satisfying bite of chopped almonds (or walnuts). Customize your mandelbrot by adding chocolate chips or dried fruit for a personal touch. With just 20 minutes of prep and a golden, irresistible result, this recipe is ideal for baking beginners and seasoned pros alike. Perfect as a coffee companion, dessert platter centerpiece, or thoughtful gift, mandelbrot stores beautifully for up to two weeks—though they rarely last that long! Enjoy the deliciously crisp and nutty charm of this traditional Jewish favorite today.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Granulated sugar
• 0.75 cup Vegetable oil
• 3 large Eggs
• 2 teaspoons Vanilla extract
• 1 teaspoon Almond extract
• 1 cup Chopped almonds (or walnuts)
• 0.5 cup Optional: Chocolate chips or dried fruit

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat together the sugar and vegetable oil until well combined.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 6

Fold in the chopped almonds and any optional add-ins like chocolate chips or dried fruit.

Step 7

Divide the dough into two equal portions. Shape each portion into a log about 2 inches wide and 12 inches long, and place them on the prepared baking sheet, leaving space between the logs.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the logs are set and lightly golden.

Step 9

Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 10

Once the logs are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch thick slices.

Step 11

Place the slices cut-side down back onto the baking sheet. Bake for an additional 15-20 minutes, flipping halfway through, until the cookies are golden and crisp.

Step 12

Allow the mandelbrot to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.

Nutrition Facts

Serving size	1130.2 grams (1130.2g)

Amount per serving	% Daily Value*
Calories	4873

Total Fat 262.70g	337%
Saturated Fat 51.60g	258%
Polyunsaturated Fat 100.80g
Cholesterol 558mg	186%
Sodium 1889mg	82%
Total Carbohydrate 567.30g	206%
Dietary Fiber 29.80g	106%
Total Sugars 254.50g
Protein 88.00g	176%

Vitamin D 123IU	615%
Calcium 514mg	40%
Iron 27mg	152%
Potassium 1731mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 7.1%

Carbs: 45.5%