Imagine biting into a perfectly crisp, golden-brown cookie that combines the rich warmth of hazelnuts, the decadent allure of dark chocolate, and a bright burst of orange zest. This isn't just any ordinary cookie - this is Mandelbrot, the Jewish bakery classic that will transport your taste buds to a world of irresistible flavor and tradition. Whether you're a baking enthusiast or a sweet treat lover, this recipe promises to become your new obsession, blending classic techniques with innovative ingredients that will make your kitchen smell absolutely heavenly.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Jewish
Serves: 24 pieces
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup hazelnuts, chopped
- 1/2 cup dark chocolate chips
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Whisk together until well incorporated.
- In a separate bowl, beat the eggs until light and fluffy. Add the orange zest and mix thoroughly.
- Gradually fold the egg mixture into the dry ingredients, stirring until a soft dough forms.
- Gently fold in the chopped hazelnuts and dark chocolate chips, ensuring they are evenly distributed throughout the dough.
- Divide the dough into two equal portions and shape each portion into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheets.
- Smooth the tops of the logs and slightly flatten them with a spatula or your hands.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Place the sliced pieces cut-side down on the baking sheets and return to the oven.
- Bake for an additional 10-15 minutes, turning once halfway through, until the mandelbrot are crisp and lightly toasted.
- Remove from the oven and let cool completely on wire racks.
- Store in an airtight container at room temperature for up to one week.
Tips
- Ensure all ingredients are at room temperature for better mixing and consistent texture.
- When shaping the logs, use wet hands to prevent the dough from sticking.
- For extra crispness, slice the mandelbrot as thinly and evenly as possible.
- Use a sharp serrated knife when slicing to get clean, precise cuts.
- Don't overbake during the first baking - golden edges are your cue.
- Allow complete cooling before storing to maintain the perfect crunch.
- For added indulgence, consider dusting with powdered sugar or drizzling with melted chocolate after cooling.
- These cookies actually improve in flavor and texture after a day, so they're perfect for making ahead.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 35mg
