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!
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.
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)!
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!
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.
Thanks, Leah!
Love this once again, Leah! Definitely trying out this recipe.
Hooray! Let me know what you think :)
OMG, I cannot wait to try this! The best flavor for my very first mandelbrot attempt1
Hope you enjoy!! :)
Sounds delicious!
Thanks Jessica. :) Let me know if you try them!
Quick question: how do you recommend storing the Mandelbrot? Can it be frozen???
Definitely! Wrap them well, of course, but they freeze very well.
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)!
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).
I’m going to experiment and stick a few pieces back in the oven...
Thanks Leah, that’s very helpful! I hope you had a lovely and delicious Thanksgiving. Shabbat Shalom!
I’ll add this recipe to my weekend baking line-up!
Ooh, now I know what to do with the leftover pumpkin puree in my fridge...
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. :)