For a richer flavor, use brown butter instead of regular softened butter. Simply melt the butter in a saucepan over medium heat, swirling occasionally, until it turns a nutty brown color. Let it cool slightly before using. Feel free to experiment with other nuts, such as walnuts or pecans, in place of the almonds. Add a sprinkle of coarse sugar before the second bake for extra sparkle and crunch. Store in an airtight container at room temperature for up to a week.
Authentic Mandelbrot
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PREP TIME45 mins
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COOK TIME55 mins
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TOTAL TIME2 hrs
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SERVING12 People
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VIEWS15
Transport yourself to a cozy Jewish kitchen with these twice-baked delights! Our Mandelbrot recipe delivers the comforting aroma and satisfying crunch of traditional biscotti, perfect for dunking in coffee or enjoying as a sweet treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol48 mg
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Fiber2 g
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Protein6 g
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Saturated Fat6 g
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Sodium153 mg
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Sugar18 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat 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.
02
StepReduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
03
StepCombine butter, granulated 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.
04
StepWhisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
05
StepDivide 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.
06
StepBake 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.
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RECIPE REVIEWS
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Cleta Schultz
Jun 6, 2025The lemon and orange zest make such a difference. So flavorful!
Amelia Kemmer
May 25, 2025I found the dough a little sticky, but greasing my hands helped a lot. Will definitely make again!
Holly Greenfelder
May 16, 2025My family loved these! They disappeared in a day.
Mckenzie Wuckert
May 10, 2025These are just like my grandmother used to make. Thank you for sharing this recipe!