Mandelbrot

Mandelbrot

20-25 cookies

The Eastern European Jewish version of Italian biscotti is called mandelbrot, which means “almond bread” in Yiddish. Historically, almonds and raisins were considered delicacies in Eastern Europe. Mandelbrot, which uses both ingredients, was a highly craved treat, celebrated in several famous Yiddish songs. In Israel, Middle Eastern nuts and dried fruits such as dates, apricots, plums, figs, hazelnuts, pecans, and peanuts, among others, revitalize the traditional recipe.

At the market

2 cups all-purpose flour

1 teaspoon baking powder

¾ cup white sugar

2 eggs

2 egg yolks

1 tablespoon vanilla extract

1 tablespoon brandy

250 grams (1 lb) mixed nuts and dried fruit

In the kitchen

Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

Place the flour, baking powder and sugar in the bowl of a mixer fitted with the dough hook.

While the machine is running, add the eggs, egg yolks, vanilla extract, and brandy and mix until uniform. Add the nuts and dried fruit and mix until the dough is lumpy and the nuts and fruit are evenly distributed.

Remove the sticky dough from the bowl and place on the baking tray. Shape into a loaf about 7-8-cm (2½-3½-inches) wide and bake for 25 minutes, until the loaf is firm but not dry. Remove from the oven and let rest until cool enough to handle.

Set the oven to 150°C (300°F).

Using a large knife, cut the loaf into 1-cm (¼-inch) thick slices and arrange tightly on a baking tray with the cut side facing up. Bake for about 10-15 minutes, until the cookies are just dry.