Mandelbrot

Ingredients

Equipment Needed

• •Large rimmed baking sheet
• •Parchment paper
• •Serrated bread knife
• •Wire cooling rack

Instructions

1. 1

   Prepare your workspace

   Position a rack in the center of your oven and heat to 350°F (175°C). Line a large baking sheet with parchment paper. The parchment matters here. These cookies release sticky sugars during baking, and you'll curse yourself if you skip it.

2. 2

   Mix wet ingredients

   In a large bowl, whisk together the eggs, oil, vanilla extract, and almond extract until completely smooth and slightly thickened. This takes a full minute of vigorous whisking. You're creating an emulsion that will give your mandelbrot their characteristic tender crumb. Add the sugar and whisk until dissolved, another thirty seconds or so.

   Room temperature eggs emulsify better with oil. If your eggs are cold, set them in warm water for five minutes before cracking.
3. 3

   Combine dry ingredients

   In a separate bowl, whisk together the flour, baking powder, and salt. The whisking aerates the flour and distributes the leavening evenly. This small step prevents those annoying pockets of baking powder that leave bitter spots in the finished cookies.

4. 4

   Form the dough

   Add the dry ingredients to the wet in two additions, stirring with a wooden spoon or sturdy spatula until just combined. The dough will be sticky and soft, nothing like a butter cookie dough. That's correct. Fold in the chopped almonds and chocolate chips if using. Resist the urge to add more flour. Trust the recipe.

   For a more traditional mandelbrot, skip the chocolate and add 1/2 cup golden raisins or dried cranberries instead.
5. 5

   Shape the logs

   Divide the dough in half. With wet hands (this prevents sticking), shape each portion into a log roughly 12 inches long and 3 inches wide directly on the prepared baking sheet. Leave at least 4 inches between the logs. They spread. Flatten the tops slightly so you'll get uniform slices later. Mix the cinnamon and sugar for topping in a small bowl, then sprinkle generously over both logs.

6. 6

   First bake

   Bake for 30 to 35 minutes, until the logs are golden brown and firm to the touch. The surface will have cracked slightly, and your kitchen will smell of toasted almonds and warm vanilla. A toothpick inserted into the center should come out clean. Remove from the oven and let cool on the baking sheet for exactly 10 minutes. Not longer. The logs need to be warm for slicing but cool enough to handle.

7. 7

   Slice the logs

   Using a serrated knife, cut each log on a slight diagonal into slices about 3/4 inch thick. Sawing gently prevents the cookies from crumbling. You'll get approximately 18 slices per log. Lay the slices cut-side down on the baking sheet. They can be close together now since they won't spread further.

   A sharp serrated bread knife works better than a chef's knife here. The sawing action cuts cleanly through the almonds without cracking the cookie.
8. 8

   Second bake

   Return the cookies to the 350°F oven and bake for 8 minutes. Flip each slice over and bake for another 7 to 10 minutes until both sides are golden and the cookies feel dry to the touch. The edges should be deeply golden, approaching brown. This is where the crunch develops. Under-baked mandelbrot stay soft. That's not what we're after.

9. 9

   Cool completely

   Transfer the cookies to a wire rack and let them cool completely before storing. They will crisp further as they cool. This takes about 20 minutes. Taste one while still slightly warm if you must, but know the texture improves once cooled. Store in an airtight container at room temperature for up to three weeks, if they last that long.

Chef Tips

• •The dough benefits from a 15-minute rest in the refrigerator before shaping. It firms up slightly and handles more easily. Not essential, but helpful for first-timers.
• •For extra crunch, toast your almonds in a dry skillet before chopping. Five minutes over medium heat, stirring frequently, until fragrant and golden. Let them cool before adding to the dough.
• •These cookies improve after a day of resting. The flavors meld and the texture becomes more uniform. Make them on Tuesday for a Thursday gathering.
• •Traditional mandelbrot use almonds, but pistachios, hazelnuts, or walnuts work beautifully. Match your extract to your nut for a more pronounced flavor.
• •For Hanukkah gifting, pack these in decorative tins lined with parchment. They ship remarkably well and arrive unbroken, unlike more delicate cookies.

Advance Preparation

• •The dough can be shaped into logs, wrapped tightly in plastic, and refrigerated for up to 3 days before the first bake. Add 5 minutes to the baking time if baking from cold.
• •Fully baked mandelbrot keep at room temperature in an airtight container for 3 weeks. They actually improve after the first day.
• •For longer storage, freeze baked mandelbrot in a single layer, then transfer to freezer bags. They keep for 3 months. Crisp them in a 300°F oven for 5 minutes before serving.
• •Unbaked logs can be frozen for up to 2 months. Thaw overnight in the refrigerator before slicing and completing the second bake.

Frequently Asked Questions

Nutrition Information

1 cookie (about 27g)