Ida's Mandelbrot

December 2005/January 2006

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A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.

"This is my favorite holiday cookie! I've made this recipe since it first printed in Eating Well and then every year, have looked it up online. It takes a little time, but the compliments always outweigh the effort. I like that the cookies...
Ida's Mandelbrot

Makes: About 40 cookies

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  • 2 cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/2 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 cup coarsely chopped walnuts
  • 1 teaspoon ground cinnamon


  1. Position rack in center of oven; preheat to 350°F. Coat 2 large baking sheets with cooking spray or line with parchment paper.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl. In another large bowl, whisk eggs and 1 cup sugar until combined. Add oil and vanilla; whisk to combine. Stir in the dry ingredients and walnuts with a spoon until just combined.
  3. Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3-by-12-inch-long logs on one of the prepared baking sheets. The logs of dough will be side by side and about 3/4 inch thick each. ("Don't potchke the dough.")
  4. Bake until lightly browned on the edges and beginning to firm, 20 to 30 minutes. Cool on the pan on a wire rack for 20 minutes. (Keep the oven on.) Slice each log into 1/2-inch-thick cookies; divide the cookies between the baking sheets, cut-side down, and sprinkle with half the cinnamon-sugar mixture.
  5. Move the racks to the top and bottom thirds of the oven. Bake the cookies for 5 minutes. Turn the cookies over, sprinkle with the remaining cinnamon-sugar mixture and bake for 5 minutes more. Transfer to a wire rack to cool completely.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.


Per cookie: 103 calories; 5 g fat (1 g sat, 2 g mono); 16 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 39 mg sodium; 19 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

More From EatingWell

Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
8 or more
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Preparation/ Technique
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