Mandelbrot is a twice baked Eastern European cookie that is similar to biscotti but not as hard. I had my parents email me the recipe that my family has always used, I can't tell you where it is from other than it was clipped out of a newspaper at one time. I don't think this is a very traditional mandelbrot recipe. The name means almond bread in Yiddish & our recipe calls for walnuts. Most other recipes I've seen for this call for baking soda while ours uses no leavening agent. The biggest difference is that a lot of mandelbrot recipes use lemon zest as a flavoring & ours uses anise seeds. The flavor of anise is what a really love about these cookies. Matt & I were laughing about that as we were baking these cookies because I don't like licorice!
These cookies would be great served for dessert with a cup of coffee or a hot cocoa to dip them in.
Anise Mandelbrot
1 c sugar
3/4 c canola oil
3 eggs
3 c all-purpose flour
1/4 t salt
1 t anise seeds
1 c finely chopped nuts (I used half walnuts & half almonds)
Preheat oven to 350 F.
In a large mixing bowl beat the sugar, oil & eggs together on medium speed until well blended. Add in the flour, salt & anise seeds & mix well. Stir in the nuts.
Divide the dough in half & on a cookie sheet form two 12" x 3" loaves three inches apart. Bake for 25 minutes or until golden brown. Remove from the oven & cut the loaves into 1/2-inch slices. Turn the slices on their sides & return to the oven for another 10 minutes. Turn the cookies to the other side & bake another 10 minutes until evenly browned.
Makes 48 cookies
Kat,
ReplyDeleteI like the addition of anise in your mandel (as we used to call it!).
I use anise in my biscotti.
Glad you posted your mandel recipe.
My mom's is different. I like yours better, but don't tell!
I'll have to show this recipe to Giz. Looks right up her alley.
ReplyDeleteYou've been tagged!
I've never had mandelbrot before. Your mandelbrot look great.
ReplyDeleteI'm the same way: I don't like licorice but I can take a little bit of the licorice-y flavour in fennel or anise. I guess we should amend that to we don't like licorice that much.
I really love your blog! We have belonged to HVF for two seasons now. Every week, we get a delivery and wonder: "What should we do with all this?" Now that I know about your blog, I don't have to wonder: I just cook whatever you're making!
ReplyDeleteWe made the stuffed-kabocha, and it was ridiculously fantastic. We are going to make the chickpea soup this week, as well as the shepherd's pie. Should be good!
Thanks again,
--Steve & Tara
(mrstevegross@gmail.com)
I've had biscotti, but not mandelbrot -- I do like the idea of something just as tasty as biscotti but with a softer bite :). These look tasty, a perfect treat for a family get-together!
ReplyDeleteThese look so good. I would love to have a couple of those with my coffee tomorrow morning!
ReplyDeleteSo up my alley - I've never tried mandelbrot with anise - sounds pretty interesting to me.
ReplyDeleteI've never even heard of mandelbrot before, but it sounds delicious. What a great idea to make so many cookies and freeze them.
ReplyDeleteAnother form of biscotti and anise works wonderfully in them!
ReplyDeletewhat a fun endeavor! i hope you have a large freezer... :)
ReplyDeleteI'm liking it since you said it's not that hard. I hate it when biscotti cuts into the roof of my mouth. (Mainly because I eat it too fast.)
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