Mandelbrot is a popular Jewish treat enjoyed by Ashkenazi Jews (those descended from the Jews of Central and Eastern Europe), and actually means ‘almond bread’ in Yiddish.
This twice baked cookie is very similar to the Italian biscotti but less crunchy. You can serve these with coffee or tea, or they taste delicious just by themselves.
- ⅓ cup roasted almonds
- ¼ cup candied ginger
- 2 cups all-purpose flour
- 1 tsp baking powder
- pinch of Kosher salt
- 2 eggs, at room temperature
- ½ cup blonde coconut sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 Tbsp orange zest
- ½ cup olive oil
⅓ cup raisins (optional)
Preheat the oven to 350 degrees F and line a baking tray with parchment paper. Chop roasted almonds and candied ginger finely and set aside.
Combine flour, baking powder, and salt in a bowl and set aside. In a large bowl, whisk eggs until smooth, then whisk in coconut sugar until dissolved. Add extracts, orange zest, and slowly stream in the olive oil, whisking the entire time.
Fold the flour mixture into the egg mixture until incorporated, then fold in the almonds and candied ginger.
Turn the dough out onto a lightly floured work surface and form it into a ball. Divide into two sections and roll the dough into logs, each about 12 inches long. Transfer to prepared baking tray and flatten slightly.
Bake for 20 minutes. Remove from the oven until slightly cooled. With a serrated knife, cut logs into ½-inch slices on a diagonal. Return mandelbrot to the oven and bake for ten minutes, then flip the cookies over and bake for an additional 5 minutes.