Ida's Mandelbrot

  • Active Time 25m
  • Total Time 1h 20m

about 40 cookies

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

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

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

directions

Position rack in center of oven; preheat to 350 degrees F. Coat 2 large baking sheets with cooking spray or line with parchment paper.

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.

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 x 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." Or, don't mess with the dough.)

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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7288

nutrition information per serving

103 calories; 5g total fat; 1g total saturated fat; 16mg cholesterol; 39mg sodium; 12g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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