I used to be a fan of Starbucks coffee and their biscotti. Since being on gluten free diet I started baking my own biscotti and saving money on coffee, too.
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Mandelbrot is Jewish biscotti, quite similar to Indian cake rusk, American or Italian style biscotti. All of them are twice baked.
Mandelbrot is a lighter cookie with a crunch which makes them very addictive. You won’t even know how many you ate. Because of their longer shelf life I carry a batch of them where ever I travel. Last time when I visited India I took with me a big box of biscotti. It was so popular there that in no time half of the box was gone I literally had to stop them from eating as it was the only gluten free snack I had. They may have long shelf life but won’t last that long if you don’t restrict yourself.
All kinds of nuts work fine in this Jewish biscotti, I have made the classic Mandelbrot which has chunks of almond. The flour blend I used has brown rice flour and quinoa flour. The dough is slightly sticky but easy to handle.
If you are not a fan of quinoa flour you can easily swap some other flour or use 3 cups of gluten free all purpose flour or even regular all purpose flour ( if gluten is not the issue).
GLUTEN FREE MANDELBROT (JEWISH BISCOTTI)
Ingredients:
3 cups Gluten Free flour (1 cup brown rice flour,1 cup quinoa flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 1/4 tsp xanthum gum
2 tsp baking powder
1/2 cup oil
1 cup (less 3 tbsp) sugar
3 eggs
1/8 tsp almond extract
1 1/2 tsp vanilla extract
1 cup chopped almonds
Method:
Preheat oven to 350° f. Line a cookie tray with parchment paper or silpat.
Whisk together the flour mix, xanthum gum, and baking powder.
In another large bowl or stand mixer, whisk the eggs until well blended. Increase the speed to high and beat in the sugar 2 tbsp at a time until the mixture turns thick and foamy.
Add almond extract, vanilla extract and oil to the eggs and briefly blend.
Replace whisk with the paddle attachment, and on lowest speed, fold in flour mixture and almonds.
Using two spoons plop two fairly straight lines onto cookie sheet*. It is OK even if the lines are not perfectly straight. dampen hands lightly and form 2″x 12″ log on the prepared baking sheet, spacing 2-3″ apart.
Stick the cookie sheet in the oven for 30 minutes or until pale brown. Pull them out, keep the oven on and reduce the temperature to 325°F. Let the cookie log cool for about 10 minutes, then cut into 3/4″slices with a serrated knife.
Place all the cookies cut side down on the cookie sheet and bake for 20-30 minutes or until golden brown. Turn pieces over and brown for another 15 minutes.
Cookies will crisp up when they cool. Store in a cookie jar before you put your hands on them.
healthyfoodietravels
I love Mandelbrot! 🙂 Some Jewish friends back home in Germany made these often and shared. Everything is better with almonds.
Sanyukta Gour(Bayes)
Thanks for the sweet words…I m on vacation to India…visiting blogs but not able to post as traveling…Cookies look decadent…
Take care
Sanyukta
http://creativesanyukta.blogspot.com/
Tina
Those big chunky slices do look like they could be very addictive. I must proceed with caution or cut the recipe down to make a smaller quantity. Almonds are a great way to flavor biscotti-yum!
Malti
They look and sound like our rusks.
Neha
Thnx for stopping by dear..you have a lovely blog too…cookies looks yummy…..I am not able to open your follower link …..Plz check if there is some problem…
Neha
Following you dear…
Anonymous
Browsing through different blogs at blogger.com and your picture caught my eye. I am not a food blogger but just Internet savvy. The biscotti looks a satisfying treat for an evening coffee. I did check your coffee post also.The frothy beaten coffee was inviting. Happy Blogging!
Asian-spice mix
Thanks for checking my blog,i follow yours as well,,,your blog is gluten free,sometime,i need recipe idea for gluten free,so we can share our recipe,btw these biscotti looks yummy 🙂
Ridwan
Lizzy
I have heard of Mandelbrot, but never knew it was similar to biscotti. What a yummy gluten free snack 🙂
Balvinder ( Neetu)
I feel motivated when I read such comments. Thanks to my new and old foodie friends.
Ann
Wow – these look amazing! Unlike Lizzy, I’ve never heard of Mandelbrot, but I love biscotti! What a great recipe! Thanks for sharing….this one is a winner!
Nava.K
Lovely cookies though I am not sure whether I can buy some of ingredients over at my place.
Thank you so much for your lovely comments on my blog and appreciate the connection. Surely wil be touch with you via blogging. Take care.
easyfoodsmith
Mandelbrot is something new to me…These sound very delicious. Will definitely give this recipe a try.
julie
lovely biscotti..
Happy to follow you 🙂
Do drop by my space and I would love if you follow my space as well
Kelly
I love biscotti. It looks very yummy! PS – I like your new header too.:)
goodmama
I’m so glad I found this recipe. I have been making a family Mandelbrodt recipe for a 40 years. We recently learned our daughter can no longer eat gluten and I’m scouring the internet looking for ways to convert traditional recipes for the holidays. I can’t wait to surprise her with this!
Balvinder
And I can’t wait to hear that you made and your daughter loved it:) I have another one on my blog with almond and fennel in it.