MANDELBROT
Steps:
- Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
- Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.
ORANGE-ALMOND MANDELBROT
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
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
ALMOND BREAD
Make and share this Almond Bread recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg whites until very stiff.
- Gradually add sugar and beat until of meringue consistency.
- Fold in flour and whole almonds.
- Put in lightly greased, lined loaf tin.
- Bake in a 325 degrees oven for 40 to 50 minutes.
- Leave in tin until completely cold.
- Take out of tin and wrap in foil and store in refrigerator for one or two days.
- With a very sharp knife cut loaf into wafer thin slices.
- Place on cookie sheets and put in slow oven (250 degrees) for about 45 minutes, until dried out. Cool and store in airtight container.
- Will keep for 3 or 4 months.
Nutrition Facts : Calories 154.9, Fat 5.9, SaturatedFat 0.5, Sodium 16.8, Carbohydrate 21.9, Fiber 1.7, Sugar 10.6, Protein 4.8
AUTHENTIC MANDELBROT
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
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
MANDELBREAD
Steps:
- Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
- Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
- Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
- Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.
Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.5 g, Cholesterol 10.3 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 18.9 mg, Sugar 3.6 g
More about "almond bread mandelbrod recipes"
ALMOND MANDEL BREAD - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish FoodCategory Non Dairy Desserts, Desserts, CookiesServings 25Total Time 1 hr 37 mins
- Heat the oven to 375℉ and set a rack to the center position. Line a baking sheet with parchment paper.
- On another baking sheet, scatter the almonds and bake until fragrant and lightly browned, about 12 minutes. Let cool to room temperature, then transfer to a food processor and coarsely chop.
- In a stand-mixer using the paddle attachment or in a large bowl using a hand mixer, beat the eggs alone first and then with the sugar, about 2 minutes. Reduce to low speed and beat in the oil and vanilla.
- In another bowl, combine the flour, baking soda, and salt. While mixing on low speed, add first the flour mixture and then the almonds and just mix to combine.
ALMOND MANDEL BREAD COOKIES - THE SPRUCE EATS
From thespruceeats.com
3.5/5 (6)Total Time 1 hrCategory DessertCalories 779 per serving
MANDELBROT: ALMOND BREAD | MY JEWISH LEARNING
From myjewishlearning.com
Category DessertEstimated Reading Time 2 mins
FRACTAL ALMOND BREAD IN MEMORY OF BENOIT MANDELBROT
From instructables.com
OUR GIRLS MANDEL BREAD - MANDELBROT - JAMIE GELLER
From jamiegeller.com
CINNAMON-WALNUT MANDELBROT | THE STAR
From thestar.com
PASSOVER RECIPE: ALMOND BREAD - FOOD NEWS
From foodnewsnews.com
GLUTEN FREE MANDELBREAD - WHAT A GIRL EATS
From whatagirleats.com
MANDELBROT REZEPT - ALMOND BREAD RECIPE - YOUTUBE
From youtube.com
CHERRY ALMOND MANDEL BREAD (MANDELBROT RECIPE)
From everydaymaven.com
MANDEL BREAD | FOODTALK
From foodtalkdaily.com
EASY GLUTEN FREE MANDELBROT - FEARLESS DINING
From fearlessdining.com
MANDELBROT | JEWISH RECIPES, FOOD, ALMOND BREAD
From pinterest.com
MANDELBROT RECIPE | MYRECIPES
From myrecipes.com
GERMAN ALMOND BREAD - DRESDEN MANDELBROT
From finysfood.blogspot.com
MANDELBREAD MADE FROM ALMOND FLOUR - CONSCIOUSLY KOSHER
From consciouslykosher.com
WALNUT MANDELBROT - THE BOSTON GLOBE
From boston.com
MANDELBROT (ALMOND BREAD) | AND EVERYTHING NICE
From angelainthekitchen.com
MANDELBROT RECIPE | EATINGWELL
From eatingwell.com
10 BEST MANDEL BREAD JEWISH RECIPES | YUMMLY
From yummly.com
MANDEL BREAD RECIPE: EASY OPTIONS FOR CHOCOLATE CHIPS, RAISINS, OR …
From stljewishlight.org
MANDELBROT ALMOND BREAD - BREAD RECIPES
From diabetes.co.uk
DARK CHOCOLATE AND CHERRY MANDELBROT RECIPE IS FROM FOOD52 …
From ottawacitizen.com
DARK CHOCOLATE CHERRY MANDELBROT RECIPE - TORI AVEY
From toriavey.com
MANDEL BREAD COOKIES WITH ALMONDS - THE TASTE OF KOSHER
From thetasteofkosher.com
MANDEL BREAD RECIPE: EASY OPTIONS FOR CHOCOLATE CHIPS, RAISINS, …
From kibitzspot.com
A MANDELBREAD RECIPE THAT’S A FAMILY FAVORITE - WASHINGTON POST
From washingtonpost.com
ALMOND BREAD (MANDELBRøD) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MANDELBROT | MANDEL BREAD | EGGLESS ALMOND BISCOTTI - VVK
From vidhyashomecooking.com
TRIPLE CHOCOLATE ALMOND MANDELBROT AKA MANDEL BREAD
From toriavey.com
MANDELBROT | TRADITIONAL COOKIE FROM ISRAEL - TASTEATLAS
From tasteatlas.com
MANDELBROT (ALMOND BREAD) RECIPE
From informationaboutdiabetes.com
GLUTEN FREE ALMOND MANDELBROT
From simpleglutenfreekitchen.com
ALMOND BREAD MANDELBROD RECIPE - WEBETUTORIAL
From webetutorial.com
MANDELBROT (ALMOND BREAD) RECIPE
From recipeland.com
JEWISH MANDELBROT (TWICE-BAKED ALMOND COOKIE) RECIPE
From thespruceeats.com
JEWISH COOKIES, MANDEL BREAD - ONE SARCASTIC BAKER
From onesarcasticbaker.com
MANDELBROT (COOKIE) - WIKIPEDIA
From en.wikipedia.org
TRADITIONAL JEWISH MANDELBROT (MANDEL BREAD) RECIPE
From seriouseats.com
You'll also love