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?
My grandmother liked to make them soft and slightly cakey (? spongy?), but we like them hard and crunchy like you describe, so we make the recipe of an aunt instead. These are very easy to make-- the only trick is that when you form it into logs, you have to be sure to mold it well enough that it doesn't have "weak" spots for when you slice it. It's easier to slice if you let it cool a bit first. Also, though not so traditional, it works very well with walnuts! (We never had money for almonds, so we usually made them with walnuts instead...)
1/2 C oil
3 C sifted flour
3 tsp baking powder
2 tsp vanilla, or 1 tsp vanilla and 1 tsp almond
1 1/2 C sugar
1/2—1 C almonds, chopped (or walnuts)
Preheat oven to 350° — grease bottom of cookie sheet
Mix sifted flour and baking powder. Mix eggs and sugar, beat well, and add oil & vanilla. Mix well again. Then add flour, baking powder, and nuts. Roll out (or form) into 2 or 3 rolls. Place on greased cookie sheets and bake 30-45 min. Cool slightly. Slice, turn on side, return to oven to toast for 5-10 minutes per side.
Lets try again - I do not know what happened there
3/4 Cup sugar
3/4 Cup oil
3/4 Cup nuts ( or other mix-in)
1 1/2 tsp. vanilla
3 Cups Flour
1 1/2 tsp. Baking Powder
1. Cream oil, sugar, vanilla and eggs.
2. Add nuts or other mix ins. Here is where I get creative, I use Mini Choc Chips, or Cinnamon Chips, Pecans, Walnuts, or Almonds.
3. Add Flour and Baking powder and mix well
4. Separate dough into 2 loaves (2" wide 9 - 12 inches long) on a greased cookie sheet
5. Bake 20 - 23 minutes in a 350* oven
Take out of oven let rest 5 - 10 minutes - Slice dough into cookies, sprinlke with a cinnamon sugar mixture and return to tray
6. Place back in oven for another 10 - 12 minutes
Leet cool and enjoy.
Here you go - Granny Ida's recipe:
1 cup sugar
3/4 cup oil
2tsp vanilla extract
3-4tsp orange juice
3 1/2 cups flour
3tsp baking powder
salt (don't have a measurement, i just eyeball it...)
toasted nuts or mini chocolate chips (or something else, or neither)
Preheat oven to 350F. Combine the wet ingredients in one bowl, and the dry in another. Add the dry to the wet, stirring, until fully incorporated. Stir in nuts/choc chips (if using). With floured hands and work-surface, roll the dough into 6 fat logs. Bake on a greased cookie sheet for 20min.
When the "logs" come out of the oven, cut into slices. Serve as-is for cake-y MB, or toast the slices in the hot oven or a toaster for crunchy.
I don't know if the recipe I have at home is the one you are looking for, but every recipe I see here uses butter - the recipe I was given by a good friend years ago uses oil. When I make them they are not as hard as a Biscotti, but from what I have noticed in other posts, it may be the time that they are baked and not the oil as I thought. It is a great recipe and I have made it every year since receiving it. I make many variations, such as, chocolate chip, or pecan, or cinnamon chip, or lemon just by changing the mix-ins. I can post it over the weekend if you would like to see it. I am at work now.....
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.
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.
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.