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Orange-Almond Mandelbrot

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Passover is just around the corner and this is a wonderful cookie to have on hand. Mandelbrot (almond bread) is an Eastern European Jewish cookie, a kind of biscotti. The dough is baked twice, first in a log, and then sliced and baked again. And because it is almost Passover, the flour in this recipe can easily be substituted with matzo cake flour with the same great, tasty results.  These are crunchy, light, and packed with sliced almonds. We love the subtle flavor of orange too. These can be made and baked through the first stage and then kept in the freezer until you’re ready for the second bake. Nice to have these on hand if you need a good cookie :-) And come on already (!), these are fantastic dipped in your coffee or tea. Enjoy!

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Orange-Almond Mandelbrot

 

Ingredients:

 

2 cups plus 1 tablespoon all-purpose flour (or 1 1/2 cups matzo cake meal)

1/2 cup potato starch

1/2 cup almond flour

1 teaspoon + 1/2 teaspoon cinnamon

1/2 teaspoons sea salt

1 cup + 1/4 cup granulated sugar

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

3 large eggs

1 cup slivered almonds

1/2 teaspoon vanilla

Zest of 2 oranges

 

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Directions:

 

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 with the paddle attachment, cream 1 cup of the granulated sugar and the butter. 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. Heads up: the dough is very soft and a bit hard to work 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 F and line a baling sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for about 30 minutes, until just beginning to brown. Don’t let it crack on top. It’s better to underbake than overbake.

Let logs cool, wrap in plastic wrap and freeze until you are ready to finish them, or for at least an hour.

Heat oven to 350 degrees F and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup sugar in a small bowl and set aside.

Remove logs from freezer. With a sharp, serrated knife, cut the lofs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart.If they have been in the freezer for awhile, let them sit at room temp 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.

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