Title: Mandelbrot (Almond Bread Cookies)
Categories: Jewish Cookie Bread German
Yield: 1 Servings

1/3	c	Corn oil, butter, or margarine
1/2	c	Sugar
3		Eggs
4	tb	Orange juice
1	ts	Lemon juice
1/2	ts	Vanilla extract
1/2	c	Blanched almonds, coarsely chopped
2	c	All-purpose flour
2	ts	Baking powder
1	pn	Salt

Preheat oven to 350F. Grease a baking sheet with vegetable oil, dust w/flour, turn upside down and shake off any excess. In a bowl, cream together oil or butter or margarine, w/ sugar until light and fluffy. Beat in eggs, one at a time, until the mixture is light and frothy. Beat orange juice, lemon juice, and vanilla extract. Stir in almonds.

Sift together flour, baking powder, and salt. Gradually stir dry mixture into wet mixture to make a soft, workable dough. Remove to a floured surface and knead until dough is smooth and elastic, about 10 minutes. Divide dough in 2 pieces and shape each half into a loaf approximately 3-inches wide by 2-inches thick. Place on the prepared baking sheet.

Bake in preheated oven for about 30 minutes until loaves are lightly browned. Remove from oven and let loaves cool until just warm. Cut each loaf into 1/2-inch slices. Makes 24 to 28 pieces of mandelbrot.

NOTE: These are delicious when they are slightly soft, but some people love them better when they become crunchy hard. Mandelbrot will stay soft if stored in airtight container. If you would like to have them crisp and crunchy, they will harden if exposed to air and allowed to dry out.

Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria Poluskin Robbins. C 1990 Published by MacMillan Publishing Company. D. Pileggi

previous

next