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.

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Recipe Summary

prep:
45 mins
cook:
55 mins
additional:
20 mins
total:
2 hrs
Servings:
12
Yield:
2 to 2 1/2 dozen cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

292 calories; protein 5.7g 11% DV; carbohydrates 36g 12% DV; fat 14.6g 23% DV; cholesterol 47.6mg 16% DV; sodium 153.1mg 6% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/05/2019
I've made this three times now and differently each time. Also successful each time. The first time I omitted the zest and used 1 cup bread flour and 1 regular. By the time I added everything I found the dough to be so sticky I began adding hand fulls of flour till I was able to roll it into log form without the use of grease. That's just my preference. As for baking time I left it in a bit longer till golden in color again preference. The second time the same flour amounts but added a pinch of cardamom and used Himalayan rock salt the nuts I did half almonds and half pecans the rest the same as first time. Third time used all bread flour same nut combo and same salt. I also added a cup of chocolate chips in each batch. I like the consistency of the half and half dough the best but wouldn't go out of my way to buy bread flour for just this. My favorite is the second one with the cardamom. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/04/2019
I've made this three times now and differently each time. Also successful each time. The first time I omitted the zest and used 1 cup bread flour and 1 regular. By the time I added everything I found the dough to be so sticky I began adding hand fulls of flour till I was able to roll it into log form without the use of grease. That's just my preference. As for baking time I left it in a bit longer till golden in color again preference. The second time the same flour amounts but added a pinch of cardamom and used Himalayan rock salt the nuts I did half almonds and half pecans the rest the same as first time. Third time used all bread flour same nut combo and same salt. I also added a cup of chocolate chips in each batch. I like the consistency of the half and half dough the best but wouldn't go out of my way to buy bread flour for just this. My favorite is the second one with the cardamom. Read More
(1)
Rating: 4 stars
12/12/2015
I didn't use any zest but added a teaspoon of lemon juice. I used splenda brown sugar blend instead of other brown sugar. I didn't use almond extract I used 2 cups of sliced almonds. I need to separate the batch (for 24 servings) into 4 batches instead of 2. It turned out really well. Read More
(1)