Closely related to Italian biscotti, Jewish mandelbrot cookies are twice-baked with a crispy texture. Also known as “mandel bread,” meaning almond bread, these sweet biscuits date to the Middle Ages. Mandelbrot cookies were ultimately brought to the United States by Jewish settlers in the 19th and 20th centuries. They are often eaten with Sabbath meals, being dairy-free and kosher.
Recipe Servings: 36
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease baking sheet
- 3 eggs
- ¾ cup vegetable oil
- 1 cup sugar
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 cup mini semisweet chocolate chips
- 1 cup coarsely chopped almonds
Directions
- Preheat the oven to 350°F and grease a baking sheet using nonstick cooking spray.
- Whisk together the eggs, oil, sugar, and vanilla extract in a large bowl until thoroughly combined.
- Sift together the flour, salt, and baking powder in a separate bowl.
- Add the dry mixture to the egg mixture, stirring well.
- Fold in the chocolate chips and almonds.
- Shape the dough into two logs, each about 3 inches in diameter.
- Place on the cookie sheet and bake for 25 minutes.
- Remove the sheet from oven and slice the logs into 1-inch diagonal pieces.
- Lay the slices down on the sheet and return to the oven for a final 10 minutes.
Recipe introduction and directions © Copyright 2016-2025 World Trade Press. All rights reserved.