Best 5 Moms Mandelbrot Recipes

AUTHENTIC MANDELBROT

Steps:

• Preheat 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.
• Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
• Combine butter, white 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.
• Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
• Divide 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.
• Bake 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.

MANDELBROT

Steps:

• Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
• Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.

TRADITIONAL JEWISH MANDELBROT (MANDEL BREAD) RECIPE

Steps:

• Set rack in middle level of the oven and preheat to 350°F.
• In a bowl, combine flour, baking powder, and salt; stir well to mix.
• In another bowl, whisk eggs by hand until well mixed. Add sugar and whisk until smooth. Whisk in extract and oil.
• Fold flour mixture into egg mixture until all flour is absorbed. Fold in nuts, raisins, and chocolate chips.
• On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of your pan (14 to 18 inches). Place each log on pan and flatten slightly. Bake until well-risen and firm, about 25-30 minutes. Cool the logs on the pans and racks.
• Reset racks in upper and lower thirds of oven. Using sharp serrated knife, slice baked logs diagonally about every 1/2 inch. Place cinnamon-sugar mixture in a shallow dish and turn the cut cookies in it. Return biscotti to the pans, cut side down, and bake until dry and crisp, up to 20 minutes longer.
• Store cooled cookies between sheets of parchment or wax paper in tin or plastic container with tight-fitting container.

CHOCOLATE CHIP MANDELBROT COOKIES

Steps:

• Whisk eggs and 1 cup sugar until well blended. Add oil, orange zest and extract; whisk until smooth. In another bowl, whisk flour, 1 teaspoon cinnamon, baking powder and salt; gradually beat into orange mixture. Stir in almonds and chocolate chips. Refrigerate, covered, for 3 hours., Preheat oven to 350°. Using lightly oiled hands, divide dough into 4 portions. On a parchment-lined baking sheet, shape 2 portions into 7x4-in. rectangles. Repeat with remaining dough. Bake until tops are golden brown, 25-30 minutes., Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1-in. slices. Place cut side down on baking sheets. Combine remaining sugar and cinnamon; sprinkle over slices. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.

CLAIRE'S MANDELBROT

Steps:

• Preheat oven to 350°F.
• Whisk together flour, sugar, baking powder, and salt in a large bowl.
• Whisk together eggs, oil, and vanilla in another bowl until combined, then stir oil mixture into flour mixture until combined well. (Dough will be crumbly.) Stir in walnuts and chocolate chips. Transfer mixture to a lightly floured surface and knead until a dough forms.
• Quarter dough and firmly press each piece into a 10- by 2-inch log. Arrange logs 2 inches apart on an ungreased large baking sheet.
• Bake in middle of oven until golden, about 30 minutes. Leave oven on.
• Loosen logs from baking sheet with a metal spatula, then transfer to a cutting board and cool 5 minutes. Cut logs crosswise with a large heavy knife into 1/2-inch-wide slices and arrange on baking sheet, standing upright, 1/4 inch apart. Bake cookies in middle of oven until golden all over with firm centers, 10 to 12 minutes. Transfer to a rack to cool completely. (Cookies will crisp as they cool.)