18 Comments

My mother made traditional mandelbrot with almonds. They were hard as rocks but great to dip in a hot drink. I’ve always been curious about the relationship between biscotti and mandelbrot because of the unmistakable similarities. I thought it was because the Jewish cookies were usually made with oil so as to be pareve, but these have butter, so maybe there is less difference than I thought. Anyway your recipe does sound delicious and perfect for Thanksgiving!

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From my research, it seems that biscotti came first in Italy (Tuscany) and spread northward to Central Europe (and later Eastern Europe) where they were modified a bit.

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Thanks, Leah!

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Love this once again, Leah! Definitely trying out this recipe.

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Hooray! Let me know what you think :)

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OMG, I cannot wait to try this! The best flavor for my very first mandelbrot attempt1

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Hope you enjoy!! :)

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Sounds delicious!

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Thanks Jessica. :) Let me know if you try them!

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Quick question: how do you recommend storing the Mandelbrot? Can it be frozen???

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Definitely! Wrap them well, of course, but they freeze very well.

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Leah - the Mandelbrot are deliciously flavored, but I prefer a crunchier texture. Can I re-bake them at a low temperature to dry-out a bit? Or will the butter content prevent a crispy bite? Thoughts? I typically bake Cantuccini (Tuscan, with EVOO) and they’re very dense, crunchy and hard (but addictively delicious)!

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Glad you enjoyed the flavor! As mentioned in the newsletter, the pumpkin makes these cookies more moist/tender than one might typically expect. I really love them that way, but it’s different than the crunchy texture of my usual mandelbrot (also made with butter, but no fruit purée).

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I’m going to experiment and stick a few pieces back in the oven...

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Thanks Leah, that’s very helpful! I hope you had a lovely and delicious Thanksgiving. Shabbat Shalom!

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I’ll add this recipe to my weekend baking line-up!

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Ooh, now I know what to do with the leftover pumpkin puree in my fridge...

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Yes! This recipe only uses 1/2 cup of pumpkin purée, so it’s a great way to put leftovers from another recipe to delicious use. :)

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