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.
- 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.