Jewish Mandelbrot
Mandelbrot, a sturdy almond-flavored, twice-baked cookie akin to Italian biscotti, is designed for extended storage.
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Instructions
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Preheat oven to 350 F and line a baking sheet with parchment paper.
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Combine flour, baking powder, and salt in a large bowl.
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In a separate bowl, beat eggs until blended, then gradually add sugar, beating for 4-5 minutes until the mixture is thick and foamy.
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Briefly beat oil and extracts into the egg mixture.
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Using a paddle attachment, beat in the flour mixture and almonds on low speed until the dough forms; add more flour if too sticky.
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Divide the dough in half and shape each into a 3x2-inch log on the prepared baking sheet, ensuring 4 inches of space between them.
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Bake logs for 45 minutes until golden brown and firm, then cool for at least 10 minutes.
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Cut logs diagonally into 1/2 to 3/4-inch slices.
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Place slices cut-side down on ungreased baking sheets. Bake for 5 minutes, flip, and bake for another 5 minutes until completely dry; cool on wire racks.