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Mandelbrot Related:   desserts & sweets, Europe, Hanukkah, kid-friendly, pareve, Purim, Shabbat, vegetarian

Prep time: 15-20 mins + overnight refrigeration

Cook time: 55 mins + 1 hour resting in oven

Yield: 5-6 dozen cookies

A couple of years ago we offered biscotti on our menu, and they were very popular! We didn’t want to bring back the old favorite so we introduced our customers to something similar but yet quite different. This recipe is an adaptation of the mandelbrot my late grandmother, Anna, used to make. She was born in Offenbach, Germany and moved to the US in the early 1920s. Growing up, I spent a lot of time with her, and she taught me many cooking tips and recipes. Mandelbrot are a nice change from all the fried desserts, and unlike doughnuts, they travel well, so you can bring them along to any Chanukah party or gathering.


  • 7 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 6 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups canola oil
  • 4 cups toasted pistachio nuts
  • 4 tablespoons orange zest


  • Mix flour, baking powder and salt in a medium bowl and set aside. Place eggs, sugar and orange zest in bowl of electric mixer. Mix on medium speed until thickened and light yellow in color. With machine running on low, add vanilla and oil. Add flour, and mix until combined. Then add nuts, and mix until just combined. Form dough into 3 equal loaves, wrap in plastic wrap and refrigerate overnight.
  • To bake, preheat oven to 300 degrees. Unwrap loaves and place them on a cookie sheet lined with parchment paper. Bake for 40 minutes, rotating cookie sheet midway through. Remove from oven and allow to cool for 10 minutes. Cut into biscotti type cookies, approximately 1½ inches wide. Return to oven and bake for another 4 minutes. Turn oven off, and allow to sit in oven for 1 hour—do not open the oven during that time!

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