Mandelbrot is a name for Jewish biscuits which are baked twice and are similar to Italian almond biscotti. It literally means almond (Mandel) bread (brot). I found this recipe while I was searching for Italian biscotti and I thought I should just do this. I used granulated white sugar in these biscuits, however, the original recipe calls for superfine castor sugar.
What I used:
All purpose flour : 3 1/4 cups
Ground Almonds : 1 cupvb nmn
Baking Powder : 1 tsp
Salt : 1/4 tsp
Eggs : 3
Granulated Sugar : 1 1/4 cups (Grind it into fine powder)
Grated Rind of 1 Lemon
Almond extract : 1 tsp
Vanilla extract : 1 tsp
How I did:
- Preheat the oven to 350 deg F. Grease two baking sheets and keep them aside.
- Sift together plain flour, ground almonds, baking powder and salt.
- Beat eggs and sugar together for about 5 minutes or until light and fluffy with a hand mixer or an electric mixer.
- Beat in the lemon rind, vanilla extract and almond extract.
- Add the sifted flour mixture a spoonful at a time. Mix well until blended.
- Transfer the dough mixture to a floured surface. I used my counter-top for that.
- Divide the dough into two equal halves and gently knead each half for about 2 to 3 minutes.
- Carefully shape them into two long flat logs taking care that the width should be atleat 2 to 3 inches.
- Place them on the pre-greased baking sheets and bake for about 25 minutes or until lightly golden brown.
- Take out from the oven, place them on a cutting board and let cool for about 15 minutes.
- Carefully cut them into 1 cm width slices diagonally. Take care not to crush the inside of the loaves.
- Place them flat on ungreased baking sheets (you'll have to work them in batches) and bake for 5 to 6 minutes or golden brown on the underside and turn over the slice and bake for another 5 to 6 minutes.
- Cool them completely on wire rack before storing and serve with tea or coffee.