WHAT ARE MANDELBROT:
Mandelbrot, a delightful and crunchy treat, is often referred to as Jewish biscotti. With its Eastern European origins deeply rooted in Jewish culinary tradition, the name ‘Mandelbrot’ is derived from German and Yiddish, translating to ‘almond bread.’These treats are a beloved staple, particularly during Jewish holidays like Passover, where they hold a special place on the dessert table.
Similar to Italian biscotti, Mandelbrot are typically made by first forming a dough, often a combination of flour, sugar, eggs, and oil or butter, which is then mixed with almonds or other nuts, and sometimes flavored with hints of cinnamon or citrus zest. The dough is shaped into logs, baked until set, sliced, and then baked again until crisp and golden. This double-baking process gives Mandelbrot their signature crispy texture, perfect for dipping into coffee, tea, or sweet wine.
What makes Mandelbrot particularly special is their versatility. While almonds are the traditional nut of choice, this recipe encourages you to make it your own. Feel free to experiment with different nuts, spices, and flavorings. Some recipes might incorporate dried fruits, chocolate chips, or even savory elements like sesame seeds or poppy seeds, adding layers of complexity and personalization to this timeless treat.
MAKING PASSOVER MANDELBROT:
Mandelbrot, though a cherished delicacy in Jewish cuisine, aren’t traditionally considered Passover-friendly due to their use of leavening agents like baking powder and flour. However, with this adapted recipe, we’ve carefully omitted these ingredients, making them perfectly suitable for Passover consumption. By forgoing baking powder and flour and opting for Passover-friendly substitutes like almond flour or potato starch, these Mandelbrot retain their signature texture and flavor while adhering to the dietary restrictions of the holiday. So, while Mandelbrot may not have been a customary Passover treat in the past, with this recipe, they can now be part of your Pesach celebrations.
INGREDIENTS FOR EASY TWICE-BAKED PASSOVER COOKIES
Matzo cake meal: This is a Passover-friendly alternative to regular flour. It is made from ground matzo crackers and helps to create structure to the dough while adding a slightly nutty flavor.
Potato starch: Potato starch helps improve the texture of the cookies, making them softer and more tender.
Nuts: Nuts are one of the most common Mandelbrot additions. Feel free to use the one you like the most. A quick tip: Toast them in the oven for 5-7 minutes to enhance their flavor.
Dried fruits: Provide natural sweetness and chewiness to the cookies; my favorites are dried oranges and raisins.
Eggs: Help bind together all the ingredients.
Vegetable Oil: Oil provides a more tender texture to the cookies. In this recipe, I use coconut oil for extra flavor but feel free to use the oil you like most.
HOW TO MAKE PASSOVER MANDELBROT:
Step 1: Preheat the oven to 350°F(175°C) and line a baking sheet with parchment paper. This ensures that the cookies bake evenly and don’t stick to the pan.
Step 2: Beat the eggs and sugar with a whisk until it is well combined.
Step 3: Add vanilla extract and coconut oil in a slow stream.
Step 4: In a separate bowl, mix together matzo cake meal, potato starch, almond flour and kosher salt.
Step 5: Slowly add the dry ingredients to the wet ingredients, stirring until no streaks of matzo meal remain.
Step 6: Fold toasted nuts and dried fruits until evenly distributed throughout the dough.
Step 7: Place the dough in a clean container, cover it with plastic wrap, and store it in the refrigerator overnight.
Step 8: Next day, divide the dough in half. Shape each half into 12 inches (30cm)long and 2 inches (5cm) wide. Place the logs into the prepared baking sheets, leaving space between them.
Step 9: Brush with egg wash(one egg mixed with a splash of milk), sprinkle with sugar, and bake in a preheated oven until the logs are golden brown and firm to the touch.
Step 10: Remove from the oven and let cool for 15 minutes.
Step 11: Using a serrated knife, slice the logs diagonally into 1-inch thick slices. Place the slices cut side down on the cookie sheet.
Step 12: Return the slices of Mandelbrot to the oven and bake a second time for another 10 minutes or until the edges are golden brown and crispy.
Step 13: Remove the twice-baked cookies from the tray and let it cool on a wire rack.
STORAGE INSTRUCTIONS:
These crunchy cookies have a fairly long shelf life; here’s some tips on how to store them:
- Room Temperature: If you plan to consume the Mandelbrot within a week or so, storing them at room temperature in an airtight container is suitable. Make sure the container is sealed tightly to prevent the cookies from becoming stale. Place parchment paper between layers of Mandelbrot to prevent them from sticking together.
- Refrigerator: While Mandelbrot can be stored in the refrigerator, there are better options than a refrigerator, as refrigeration can sometimes lead to the cookies becoming too hard. However, if you live in a warm climate and want to prevent the Mandelbrot from softening too much, you can store them in the refrigerator for short-term storage, but they may lose some of their texture over time.
- Freezer: If you want to extend the shelf life of your Mandelbrot, storing them in the freezer is an excellent option. Place the cooled Mandelbrot in a freezer-safe container or Ziploc bag, ensuring they’re tightly sealed to prevent freezer burn. Mandelbrot can typically be stored in the freezer for up to three months.
OTHER COOKIES RECIPE YOU MIGHT ALSO LIKE:
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WHY ARE YOUR RECIPES IN GRAMS?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue.
If you would like the recipe in cups, you are welcome to convert it yourself via Google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy and accurate, and it also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Happy baking!
Equipment
- large bowl
- whisk
- baking trays
Ingredients
- 3 large eggs, whole
- 200 g granulated sugar
- 150 g vegetable oil
- 250 g matzo cake meal
- 175 g almond flour
- 85 g potato starch
- 120 g hazelnut, toasted
- 120 g dried cranberries
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F(175°C) and line a baking sheet with parchment paper. This ensures that the cookies bake evenly and don’t stick to the pan.
- Beat the eggs and sugar with a whisk until it is well combined.
- Add vanilla extract and coconut oil in a slow stream.
- In a separate bowl, mix together matzo cake meal, almond flour, potato starch, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until no streaks of matzo meal remain.
- Fold toasted nuts and dried fruits until evenly distributed throughout the dough.
- Place the dough in a clean container, cover it with plastic wrap, and store it in the refrigerator overnight.
- Next day, divide the dough in half. Shape each half into 12 inches (30cm)long and 2 inches (5cm) wide. Place the logs into the prepared baking sheets, leaving space between them.
- Bake in a preheated oven until the logs are golden brown and firm to the touch
- Remove from the oven and let cool for 15 minutes.
- Using a serrated knife, slice the logs diagonally into 1-inch thick slices. Place the slices cut side down on the cookie sheet.
- Return the slices of Mandelbrot to the oven and bake a second time for another 10 minutes or until the edges are golden brown and crispy.
- Remove the twice-baked cookies from the tray and let it cool on a wire rack.
Nutrition
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