Mandelbrot cookies are “almond bread” in Yiddish. These classic Jewish biscotti take very little time to make. Canola oil is responsible for the moist, tender texture even after baking twice.
These homemade cookies go very well with either a glass of cold milk or hot cup of coffee in the morning. They also keep very well at room temperature.
|All purpose flour||3 cups|
|Baking powder||1 Tbsp|
|Granulated sugar||1 cup|
|Grated lemon zest||2 tsp|
|Canola oil||½ cup|
|Vanilla extract||2 tsp|
|Almond extract||1 tsp|
|Un-blanched whole almonds,||2 cups|
|Egg white, enough for brushing|
|Cinnamon sugar for sprinkling|
- Preheat oven to 350 degrees Fahrenheit, and line cookies sheets with parchment paper. Lightly toast whole almonds to bring out their flavor.
- Mix flour, baking soda, and salt together in a bowl and set aside.
- Beat eggs and sugar until the mixture is very pale. Add lemon zest, canola oil, vanilla extract, almond extracts. Continue beating for another minute.
Fold in the flour mixture and then lightly toasted almonds.
- On a lightly flour surface, divide dough in half and shape each into a log, about 12 inches long and 2 inches wide. Add a little more flour if necessary to make a soft and non-sticky dough.
- Place logs on a prepared cookie sheet, spacing about 3-inches apart. Brush each log with egg white and sprinkle with cinnamon sugar.
- Bake for 30 minutes or until firm to touch and lightly browned. Allow mandelbrot cookies to cool on baking sheet for about 10 minutes.
Using a serrated knife, slice each baked log diagonally into ½-inch slices. Arrange them on a prepared cookie sheet with cut sides down.
- Bake again at 350 degrees Fahrenheit for 5 minutes on each side.
- Allow Mandelbrot cookies to cool completely on wire racks before transferring them to an airtight container.
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