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Classic Mandelbrot Cookies
These traditional twice-baked Jewish cookies, known as Mandelbrot, deliver a satisfying crunch and a rich blend of citrus and vanilla flavors. The dough uses oil instead of butter, creating a slightly softer bite than classic Italian biscotti. A generous mix of almond, lemon, and orange extracts adds bright, complex notes to every bite. You can customize the dough with either semisweet chocolate chips or chopped pecans. Perfect for dipping into a warm cup of coffee or tea, these cookies make a wonderful addition to Rosh Hashanah celebrations or any holiday dessert table.
Ingredients
- 6 large eggs
- 1 ½ cups granulated sugar
- 1 ½ cups vegetable oil
- 1 ½ tsp. almond extract
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- 1 tsp. orange extract
- 4 ½ cups all-purpose flour, sifted
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- 3 cups semisweet chocolate chips or chopped pecans
Instructions
- 1Beat the eggs in a large bowl using an electric mixer on medium speed for about 30 seconds until smooth. Turn the mixer to high and slowly pour in the sugar. Continue beating for 4 to 5 minutes until the mixture doubles in volume and turns pale yellow. Lower the speed to medium, then gradually mix in the oil along with the almond, vanilla, lemon, and orange extracts.
- 2Whisk the flour, baking powder, and salt together in a separate medium bowl. Slowly add this dry mixture to the wet ingredients, mixing on low speed just until incorporated. Use a rubber spatula to gently fold in the chocolate chips or chopped pecans by hand. Cover the bowl and refrigerate the dough for at least 3 hours, or up to 24 hours, until firm.
- 3Preheat the oven to 350°F. Take one-fourth of the chilled dough and shape it into an 8-by-4-inch rectangle, about 3/4 inch thick, on one side of a parchment-lined baking sheet. Form a second rectangle with another fourth of the dough, leaving 3 inches of space between them. Keep the remaining dough covered in the refrigerator.
- 4Bake the dough logs for about 20 minutes, until the edges turn lightly golden and the centers spring back when gently pressed. The rectangles will spread out as they bake. Transfer the baking sheet to a wire rack and let the logs cool for 10 minutes. Lower the oven temperature to 300°F.
- 5Move one cooled rectangle to a cutting board. Slice it crosswise into 3/4-inch pieces, wiping the knife clean after each cut to ensure neat edges. Place the slices back onto the parchment-lined baking sheet with the cut sides facing up, leaving 1/4 inch of space between each cookie. Repeat the slicing process with the second rectangle.
- 6Bake the slices at 300°F for 20 to 25 minutes until they are toasted and lightly golden around the edges. Carefully flip each cookie over halfway through the baking time.
- 7Raise the oven temperature back to 350°F for the next batch. Allow the finished cookies to cool completely on the baking sheet over a wire rack for 30 to 45 minutes. Repeat the entire shaping, baking, and slicing process with the remaining chilled dough.