Biscotti-like cookies placed in a graphic pattern on a blush colored surface.
Photography, Art Direction & Food Styling: Anthony Contrino

Mandelbrot, or as we call it, Mandel Bread is a cookie jar staple during the holidays.  One of my mom’s favorite cookies, this German-style biscotti is not as hard as its Italian counterpart.  Studded with walnuts, it’s perfect with a cup of coffee or tea.

Mandel Bread

Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time: 5 minutes
Servings: 30 Cookies


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup walnuts, coarsely chopped
  • 2 large eggs, room temperature
  • ½ cup sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Red and green coarse sanding sugar


  • Preheat the oven to 350 degrees.
  • In a bowl, whisk the flour, baking powder, salt and walnuts until well combined; set aside.
  • Using a stand mixer fitted with the paddle attachment, cream the eggs and sugar until light and fluffy.
  • With the mixer on medium speed, add the oil in a slow, steady stream.
  • Add the vanilla extract and mix to combine.
  • Scrape down the sides of the bowl and mix once more to ensure a homogenous mixture is reached.
  • Add the dry ingredients and mix just long enough to combine.
  • Form two logs measuring 2 ½” by 10 ½” on a parchment-lined baking sheet.
  • Sprinkle one log with red sanding sugar and the other with green.
  • Bake until the edges are golden, for 20 to 25 minutes.
  • Cool for 5 minutes before transferring to a cutting board.
  • Using a serrated knife, cut the logs into ¾” cookies.
  • Cool completely on a cooling rack before storing in an airtight container for up to 2 weeks.


To shape the logs with ease, run your hands under cold water, give a shake and form the logs. The water will keep the oily batter from sticking to your hands.
Course: Dessert
Author: Anthony Michael Contrino
Red Mug that says, "I'm on the nice list." filled with biscotti with red and green sprinkles.
Photography, Art Direction & Food Styling: Anthony Contrino