Best Mandelbrot Komishbrodt Recipes

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MOM'S MANDELBROT



Mom's Mandelbrot image

This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.

Provided by susan yale

Categories     Desserts     Cookies     Biscotti Recipes

Time 55m

Yield 36

Number Of Ingredients 9

3 eggs
¾ cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 cup mini semisweet chocolate chips
1 cup coarsely chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
  • Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 36.3 mg, Sugar 8.4 g

MANDELBROT



Mandelbrot image

This is like a German-style version of biscotti! you can omit the lemon zest and add in 1 teaspoon cinnamon if desired and add in some mini chocolate chips.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h25m

Yield 30 cookies

Number Of Ingredients 10

3 large eggs
1 cup sugar (can use less)
1/2 cup vegetable oil
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 teaspoons grated lemon zest
3/4 cup almonds, chopped
powdered sugar (optional)

Steps:

  • Set oven to 350 degrees.
  • Lightly grease a large baking sheet or line with parchment paper.
  • Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy.
  • Add in oil and vanilla; beat until well blended.
  • In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined.
  • Divide the dough in half.
  • Transfer to prepared baking sheet and shape into two 10 x 4-inch logs.
  • Bake for about 50-60 minutes.
  • Remove from oven and reduce the heat to 275 degrees.
  • Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller).
  • Return to oven and bake another 20-22 minutes.
  • Remove to wire racks to cool.
  • dust with powdered sugar if desired.

MANDELBROT



Mandelbrot image

Make and share this Mandelbrot recipe from Food.com.

Provided by DrGaellon

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

4 eggs
1 cup sugar
3/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon almond extract
2 cups flour
2 tablespoons flour
1 teaspoon baking powder
1 pinch salt
1 cup slivered almonds, chopped

Steps:

  • Preheat oven to 400°F.
  • Combine eggs, sugar, oil, lemon juice, lemon zest and almond extract in a bowl.
  • Sift flour, baking powder and salt in a second bowl. Toss almonds in flour to coat. Add wet ingredients and mix to form a stiff dough.
  • Grease and flour a rimmed cookie sheet. Form into an oblong loaf about 4" across and 1.5" thick.
  • Bake in preheated oven 15 minutes. Allow to cool 10 minutes.
  • Slice 1" thick. Lay slices on a clean cookie sheet and return to oven until lightly browned, turning occasionally, about 5 min on each side (but watch carefully!).

Nutrition Facts : Calories 343.4, Fat 20.1, SaturatedFat 2.7, Cholesterol 70.5, Sodium 67.1, Carbohydrate 35.7, Fiber 1.7, Sugar 17.3, Protein 6.3

AUTHENTIC MANDELBROT



Authentic Mandelbrot image

I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.

Provided by Laura Walters

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h

Yield 12

Number Of Ingredients 12

1 cup whole almonds
½ cup butter
½ cup white sugar
½ cup firmly packed light brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped orange zest
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
  • Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
  • Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
  • Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
  • Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
  • Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 36 g, Cholesterol 47.6 mg, Fat 14.6 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 153.1 mg, Sugar 17.9 g

ORANGE-ALMOND MANDELBROT



Orange-Almond Mandelbrot image

Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again. This makes for a thinner slice, fewer crumbs when cutting and a crispier texture. You can make it with matzo cake meal during Passover - a delicious variation.

Provided by Joan Nathan

Categories     cookies and bars, dessert

Time 1h15m

Yield About 30 cookies

Number Of Ingredients 11

2 cups plus 1 tablespoon/264 grams all-purpose flour or 1 1/2 cups/204 grams matzo cake meal
1/2 cup/85 grams potato starch
1/2 cup/55 grams almond flour
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
1 1/4 cups/250 grams granulated sugar
12 tablespoons/169 grams/1 1/2 sticks unsalted butter or coconut oil, at room temperature
3 large eggs
1 cup/126 grams slivered almonds
1/2 teaspoon vanilla
Zest of 2 oranges

Steps:

  • In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.
  • Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.
  • Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.
  • Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.
  • Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.
  • Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)
  • Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 40 milligrams, Sugar 9 grams, TransFat 0 grams

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