Jewish Mandelbrot Recipes

BUBBIE RUTH'S MANDEL BREAD

Steps:

• Mix together oil and sugar until combined, then add eggs one at a time. After the eggs are combined, add vanilla.
• Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.Once the dough is smooth and sticky, pour the chocolate chips in and mix.
• Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.
• Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet (I line the cookie sheet with parchment paper for easy cleanup). Each strip of dough should be 3-4 inches wide. They will spread out a lot during cooking, so make sure you leave enough space between the rows.
• Bake at 350 for 25 minutes. While mandel bread is baking, in a flat shallow dish, combine ¾ cup of sugar with enough cinnamon to turn the mixture light brown. It's best to eyeball this - it shouldn't be too brown or too white.
• Take the mandel bread out and turn the oven down to 250 degrees F. Slice the mandel bread into biscotti sized pieces.
• Roll each cookie into the cinnamon sugar mixture. Put the pieces back on the cookie sheet on their sides.
• Bake for another 15 minutes until they've achieved the texture you desire. The longer they stay in the oven, the crisper they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it and don't over-bake, as this cookie tends to dry out quickly. Store in an airtight container.

MOM'S MANDELBROT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
• Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

AUTHENTIC MANDELBROT

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.

JEWISH CHOCOLATE CHIP MANDEL BREAD

Steps:

• Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. , Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes. , Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar, Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.

JEWISH MANDELBROT

Steps:

• Heat oven to 350 F. 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(s) 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.
• Divide dough in half. Dampen hands lightly and form each half into a 3-inch x 2-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 or a ham slicer 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 three months or freeze.

ORANGE-ALMOND MANDELBROT

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.

JEWISH STRAWBERRY JAM AND CHOCOLATE CHIP MANDELBROT AS MADE BY DANIELLE WARREN RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, and baking powder. Add the corn oil, vanilla, and eggs, and stir with a rubber spatula until the dough starts to come together. Use your hands to finish mixing the dough until well combined and thick.
• If making strawberry mandelbrot, wet your hands with water and shape half of the dough into a rough oval on the prepared baking sheets. Pinch the edges of the dough up to create a well. Spread the strawberry jam in the center of the dough. Flatten the remaining dough and place on top of the strawberry jam. Leave a bit of extra dough in the bowl to fill in the cracks.
• If making chocolate chip mandelbrot, fold the chocolate chips into the dough. Wet your hands with water and shape the dough into a rough oval on the prepared baking sheet.
• Bake the mandelbrot for 25-35 minutes, or until the edges are golden brown.
• Let cool for 10 minutes, then transfer to a cutting board. Top with cinnamon sugar, if desired, then slice into 1-inch-wide pieces.
• Serve with additional strawberry jam, whipped cream, coffee, or ice cream, if desired.
• Enjoy!