Authentic Mandelbrot

Name: Authentic Mandelbrot
Prep time: 45 min
Cook time: 55 min
Total time: 120 min
Ingredients: 1 cup whole almonds; 0.5 cup butter; 0.5 cup white sugar; 0.5 cup firmly packed light brown sugar; 0.5 teaspoon vanilla extract; 0.5 teaspoon almond extract; 1 tablespoon finely chopped lemon zest; 1 tablespoon finely chopped orange zest; 2 eggs; 2 cups all-purpose flour; 1.5 teaspoons baking powder; 0.125 teaspoon salt

3.8

(4)

3 Reviews

1 Photo

I grew up in a Jewish neighborhood where a traditional snack was Mandelbrot. I so enjoyed visiting my friends as these homey cookies came fresh out of the oven with the most fantastic aroma. Luckily for me, one of the mothers shared this recipe and I've cherished and enjoyed it ever since.

Recipe by Laura Walters

Updated on January 19, 2021

Prep Time:

45 mins

Cook Time:

55 mins

Additional Time:

20 mins

Total Time:

2 hrs

Servings:

12

Yield:

2 to 2 1/2 dozen cookies

Jump to Nutrition Facts

Ingredients

1 cup whole almonds
½ cup butter
½ cup white sugar
½ cup firmly packed light brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped orange zest
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt

Directions

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.

Cook's Note:

I purchase dried lemon and orange peel from the spice section of the grocery store and use the same amount as the fresh zest specified in the recipe.

Nutrition Facts (per serving)

292	Calories
15g	Fat
36g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 292
% Daily Value *
Total Fat 15g	19%
Saturated Fat 6g	28%
Cholesterol 48mg	16%
Sodium 153mg	7%
Total Carbohydrate 36g	13%
Dietary Fiber 2g	8%
Total Sugars 18g
Protein 6g
Vitamin C 1mg	7%
Calcium 82mg	6%
Iron 2mg	9%
Potassium 135mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.