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Mandelbrot is Yiddish for almond bread, and the almond-rich dough in this recipe is shaped like a loaf and baked. Like Italian biscotti, the loaf is then sliced, and the slices are rebaked into crisp cookies.

Source: EatingWell Magazine, January/February 1994


Recipe Summary test

2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 2 loaf pans with cooking spray. Dust with flour, shaking out excess.

  • Cream sugar, butter and oil in a medium bowl using an electric mixer on medium. Add eggs, egg white, whiskey (or brandy), yogurt (or applesauce), vanilla and almond extract (if using); mix until smooth. Stir together flour, baking powder and salt in a large bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon until incorporated. Add almonds and raisins.

  • Divide the batter evenly between the two prepared pans. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes.

  • Cut the cakes into 1/2-inch-thick slices and arrange in a single layer on 2 baking sheets. Return to the oven and bake until light brown, 10 to 12 minutes, switching baking sheets midway through baking. Turn off the oven, and leave mandelbrot in the oven until crisp, about 45 minutes.


Tip: To toast sliced almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

94 calories; protein 1.9g; carbohydrates 14g; dietary fiber 0.5g; sugars 6.7g; fat 3g; saturated fat 0.7g; cholesterol 14.5mg; vitamin a iu 41.9IU; vitamin c 0.1mg; folate 26.9mcg; calcium 18.2mg; iron 0.6mg; magnesium 8.2mg; potassium 49.8mg; sodium 83.4mg; thiamin 0.1mg.

1/2 starch, 1/2 fat