Mandelbrot

Some call this delicious cookie treat, Mandelbrot (Almond Bread) and some call it Kamish Bread (almost bread).  No matter what you call it, they are delicious.  It may have been brought over from the Italian Jews when they came to the United States, because it looks so much like biscotti.
Mandelbrot
(Almond cookies)
6 eggs
1½ cups sugar
1½ cups oil
2 tsp. vanilla extract
4 tsp. baking powder
7-8 cups flour
1 tsp. salt
2 cups nuts (walnuts or almonds) chopped finely
CINNAMON MIXTURE:
             1 cup sugar
2 tsp. cinnamon
Mix together and place in a shaker
Heat oven to 350 degrees then line a large baking sheet with parchment paper or lightly oil.
In a large bowl, combine flour, baking powder and salt and set aside.
In another large bowl or mixer, beat the eggs and slowly add the sugar, then the oil and vanilla extract.
On the lowest speed, or by hand, beat in the flour mixture and the nuts until the mixture holds together.It will be soft, but not too sticky. Add a few more tablespoons of flour if needed.
Divide the dough in half or in fourths. Dampen hands lightly with oil and form each part into a
(3”x12”) log on the baking sheet, spacing 4” apart. Bake about 45 minutes or until golden brown
and firm to the touch. Remove from oven and let cool at least 10 minutes. Carefully place logs
on a cutting board and cut diagonally with serrated knife into ½ to ¾ inch slices.
Place pieces (cut side down) on baking sheets. After the pieces are in place, sprinkle generously
with the mixture of cinnamon and sugar on top of cookies. Bake another 10 minutes, then turn again
and sprinkle on other side and bake 10 minutes.
Cool completely. Store in an airtight container up to 3 months, or freeze.

 

 

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