The Best little Mandelbrot in Town!
My mother, gone for a long time now along with the original recipe book, used to make really good mandelbrot, which was a lot like Italian Biscotti. Very hard, crunchy and had hazelnuts in them (I think!). I'm looking for a good, simple recipe to replicate it. I have a fabulous one with chocolate chips, nuts, raisins and cinn/sugar, and while I LOVE those, it's not the nostalgia I'm looking for. Any suggestions?
Most of the recipes I've seen for mandelbrot call for either pecans or almonds. There was a good one in one of the Martha Stewart's holiday magazine issues. I'll have to find mine, then I'll post the exact year. I have made many, many things out of this particular issue, all with great success.
I love mandelbrot too, all knids.I would refer you to two of the best resources for all Jewish style baking; Marcy Goldman's Jewish Holiday Baking and Dorie Greenspan's Baking, from my kitchen to yours. For a traditional mandlebrot you don't want to load it up with too many goodies. You can control how crunchy it is with how long you bake it the second time. Roast your hazelnuts before adding them to your batter.
Mt mother's recipe: (her written words from years ago)
½ lb margarine (ACK!!!)
1 ½ c sugar
2 t almond extract
2 t vanilla
4 c flour
½ t baking soda
2 t baking powder
1 cup nuts (almonds, walnuts, etc)
Cream the margarine, add the sugar, mixing well. Add the eggs, flavors and then slowly add the dry ingredients. Divide into logs and bake at 350° for 20 minutes, slice and then dry in hot oven.
I have my great-grandmother's recipe, which I'm happy to share - will post it tomorrow for you.
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MarcyD: Sorry that I don't have what you're looking for, but I'd love a copy of the fabulous one that you mentioned. Would you please share?
Thanks so much!
By the way, after looking at mar52's mother's recipe, I think that maybe the almond extract may be the nostalgic flavor you're looking for. At least the thought of that almond flavoring triggers nostalgic mandelbread memories in me.