Advertisement

Ida's Mandelbrot

December 2005/January 2006

Your rating: None Average: 3.5 (6 votes)

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



READER'S COMMENT:
"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

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Nutrition

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

Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Dessert
Ease of Preparation
Easy
Ethnic/Regional
Jewish
Total Time
More than 1 hour
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner