Mandelbrot

Mandelbrot is a name for Jewish biscuits which are baked twice and are similar to Italian almond biscotti.  It literally means almond (Mandel) bread (brot). I found this recipe while I was searching for Italian biscotti and I thought I should just do this.  I used granulated white sugar in these biscuits, however, the original recipe calls for superfine castor sugar.

What I used:

All purpose flour : 3 1/4 cups
Ground Almonds : 1 cupvb nmn
Baking Powder : 1 tsp
Salt : 1/4 tsp
Eggs : 3
Granulated Sugar : 1 1/4 cups (Grind it into fine powder)
Grated Rind of 1 Lemon
Almond extract : 1 tsp
Vanilla extract : 1 tsp

How I did:

• Preheat the oven to 350 deg F.  Grease two baking sheets and keep them aside.
• Sift together plain flour, ground almonds, baking powder and salt.
• Beat eggs and sugar together for about 5 minutes or until light and fluffy with a hand mixer or an electric mixer.
• Beat in the lemon rind, vanilla extract and almond extract.
• Add the sifted flour mixture a spoonful at a time. Mix well until blended. 
• Transfer the dough mixture to a floured surface.  I used my counter-top for that.
• Divide the dough into two equal halves and gently knead each half for about 2 to 3 minutes.
• Carefully shape them into two long flat logs taking care that the width should be atleat 2 to 3 inches.
• Place them on the pre-greased baking sheets and bake for about 25 minutes or until lightly golden brown.
• Take out from the oven, place them on a cutting board and let cool for about 15 minutes.
• Carefully cut them into 1 cm width slices diagonally.  Take care not to crush the inside of the loaves.
• Place them flat on ungreased baking sheets (you'll have to work them  in batches) and bake for 5 to 6 minutes or golden brown on the underside and turn over the slice and bake for another 5 to 6 minutes.
• Cool them completely on wire rack before storing and serve with tea or coffee.