Mandelbrot

A friend who likes Jewish food was coming to visit, so I made mandelbrot for him. These cookies are like Jewish biscotti.

 

This is based on my grandma’s recipe. If you keep them in a Tupperware container, they will last a long time.

 

Ingredients:

1 cup sugar

4-6 cups flour (start with 4 and if it isn’t thick enough, slowly add in some more)

1 cup vegetable oil

4 eggs

1 cup chopped nuts (almond is traditional, hence the “mandel”, but you can also use peanuts, walnuts, etc)

1 tsp vanilla

2 tsp cinnamon, if desired

2 tsp baking powder

1 tsp salt

zest and juice from 1 orange (you can use lemon if you prefer)

 

topping, optional

sugar

cinnamon

 

Instructions:

1. Mix all the ingredients together except the topping in a large mixing bowl and blend well. This will be quite stiff to stir, so a wooden spoon is helpful.

2. Shape the dough into two or three logs and place on baking paper on baking trays. Bake for 15-20 minutes at 180 C, until golden.

3. Leave to cool for 20-30 minutes, then slice into biscotti-like shapes (on the diagonal is an easy way to do it).

4. Place the cookies on their sides and sprinkle with sugar and cinnamon.

5. Bake at 150 C for 10 minutes, until dry in the middle and golden.

6. Flip over, sprinkle with more topping, and bake another 5-10 minutes.