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.
1 c sugar
3/4 c canola oil
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