Jewish Cooking at my Casa with Yonatan (my Hebrew Name meaning A Gift From God ) Mandelbrot Alert twice baked Jewish biscotti


The last batch of Mandelbrot went way too fast and i gave a biscuit to a friend and she declared ” that it was the best cookie she had ever eaten in her whole life “so i decided to make more with a slightly different recipe.
With this batch it is more traditional with less chocolate from last time and ultimately they will be dryer baking more in the oven.
They will be perfect for dipping in a hot jasmine tea or a strong coffee…when the colder weather comes…
These are more like my Grandmother made…
i dusted them with a combo of sugar and cinnamon…
right now they are cooling on the rack…
Mandelbrot originated either from Italian biscotti or the Sephardic biscochadas dulces. Mandelbrot keeps and freezes well. The essential ingredient — almonds — has a symbolic significance since it is mentioned 73 times in the Bible.
Ingredients
4 cups flour (all-purpose)
1 tablespoon baking powder
1 teaspoon salt
4 large eggs
1 1/3 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
Optional: 1/2 teaspoon almond extract
2 cups almonds (coarsely chopped)
Steps to Make It
Heat oven to 350F. Line a large baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, and salt, and set aside. In another large bowl or stand mixer fitted with the whisk attachment, beat the eggs until well blended. Increase the speed to high and beat in the sugar 2 tablespoons at a time until mixture is thick and foamy, about 4 to 5 minutes.
Add oil and extract) to the eggs and beat briefly to blend. Replace whisk with the paddle attachment and, on lowest speed, beat in flour mixture and almonds just until mixture holds together. It will be soft, but shouldn’t be too sticky. If necessary, add a few more tablespoons of flour. I partially mixed it with a beater and then with my hands..
Divide dough in half. Dampen hands lightly and form each half into a 3-inch-by-12-inch log on the prepared baking sheet, spacing 4 inches apart. Bake about 45 minutes or until golden brown and firm to the touch. Remove from oven and let cool at least 10 minutes.
Carefully place logs on a cutting board and cut diagonally with a serrated knife r into 1/2- to 3/4-inch slices.
Place pieces cut side down on ungreased baking sheets. Bake 5 minutes. Turn pieces over and bake 5 minutes longer or until completely dry. Cool completely on wire racks. Store in an airtight container for up to 3 months or freeze.

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