Sundays with Marlena Spieler
Mandelbrot means Mandel (almond) brot (bread). It tasted just like biscotti and the recipe is also very similar. They are both baked twice and use eggs, but no butter and is considered “parve“, which means it does not have any dairy or meat product.
Let us warn you before you read any further, these cookies by whatever name they are called are very very addictive. The recipe makes about 2 dozen and our cookie tin was empty in a week! Dip them in piping hot cup of tea or coffee , while you are cozily sitting close to the fireplace reading a book and you will not know how many you finished. Eileen actually dipped hers in champagne!
We almost followed the recipe completely. The recipe called for grated rind of one lemon, we used rind of one orange instead and it tasted and smelt heavenly.
All purpose flour- 3 1/4 cups
Ground almonds- 1 cup
Baking powder- 1 tsp
Salt- 1/4 tsp
Powdered Sugar- 1 1/4 cups
Orange Zest- 1 T
Almond Extract- 1 tsp
Vanilla Extract- 1 tsp
Blanched Almonds- 1 cup, roughly chopped
- Preheat oven to 350 degrees.
- In a large bowl, stir in all the dry ingredients. ( Marlena says, sift, but we are too lazy)
- Using an electric whisk or get your 5 minute work out by whisking the sugar and eggs until light and fluffy.
- Stir in the orange zest, both the extracts and add the flour, ground almonds little at a time.
- Finally add the chopped almonds and transfer to a floured surface and knead well.
- Divide the dough into two and form each into a long flat loaf.
- Place them on the baking sheet and bake for about 35- 40 minutes or until they turn golden brown.
- Let the loaves cool slightly.
- Cut then them into 1/2 inch diagonal slices. Be very careful when you do this, if they get crushed, the rejects are yours to eat
- Arrange the slices in a row and bake again for about 7- 8 minutes. Turn the slices over and bake for another 7-8 minutes.
- When cool, store in an air tight container. They can last for atleast tow weeks if you can resist eating them all in one go.
We shared this with our blogger friends, Marlena and her aunt Estelle Opper two weekends ago. Estelle suggested we make them a little more thicker and also suggested we sprinkle some cinnamon sugar on the top. When they came over to our house last weekend for an Indian potluck, she remembered our conversation and shared a Mandelbrot with us, so we learn how thick they should be sliced, now that is sweet!
On another note, Marlena has written quite a few cookbooks. She has one dedicated to potatoes, another to mac n’ cheese, so be sure to check her website.