Serve mandelbrot with your favorite hot beverage as a breakfast or snacktime treat. (Mel Barber -- mbarber@yorkdispatch.com)
Serve mandelbrot with your favorite hot beverage as a breakfast or snacktime treat. (Mel Barber -- mbarber@yorkdispatch.com)

Mandelbrot (also mandelbrodt or mandel bread) is a traditional Jewish almond bread akin to biscotti.

The recipe below is for the basic form, with almonds in the dough and a roll in cinnamon and sugar after the first baking, but individual bakers often include their own add-ins. Chocolate chips or maraschino cherries (or both) are popular picks. Keep the total add-ins to 1 cup, and you can toss in whatever flavors you like.

This recipe is adapted from Nick Malgieri's "Cookies Unlimited" by way of SeriousEats.com. Depending on how thick you like your slices, the recipe makes between two dozen and four dozen pieces.

Traditional Mandelbrot

2 cups all-purpose flour

1 tsp. baking powder

¼ teaspoon salt

1 cup chopped or slivered almonds or other add-ins

2 large eggs

½ cup sugar

1 tsp. vanilla extract

1 tsp. almond extract

½ cup neutral oil (canola, grapeseed, etc.)

½ cup sugar mixed with 1 teaspoon cinnamon for finishing

1. Preheat oven to 350.

2. Combine flour, baking powder, and salt in a bowl and stir well. Set aside.

3. In another bowl, whisk eggs until well mixed. Add sugar and whisk until smooth. Whisk in extracts and oil.

4. Fold flour mixture into egg mixture until all flour is absorbed. Fold in almonds and other add-ins, if any.

5. On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of your pan. Place each log on pan and flatten slightly.

6. Bake logs until well-risen and firm, about 25 to 30 minutes. Cool the logs on the pans and racks.

Roll the mandelbrot slices in cinnamon and sugar before baking again, cut side up. (Mel Barber -- mbarber@yorkdispatch.com)
Roll the mandelbrot slices in cinnamon and sugar before baking again, cut side up. (Mel Barber -- mbarber@yorkdispatch.com)

7. Using sharp serrated knife, slice baked logs diagonally about every ½ inch. Place cinnamon-sugar mixture in a shallow dish and turn the cut cookies in it.

8. Return cookies to the pans, cut side down, and bake until dry and crisp, up to 20 minutes longer.

9. Store cooled cookies between sheets of parchment or wax paper in an airtight container.

-- Reach Mel Barber at mbarber@yorkdispatch.com.