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window.ATGalleries[52898] = {“id”:52898,”type”:”Baking Lesson”,”images”:[{“image_id”:”52ae9657573a8699c1b15ef37efa1da004b47e21″,”caption”:”\u003cb\u003eCombine the dry ingredients:\u003c/b\u003e Sift together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a mixing bowl; set aside.”,”image”:{“id”:”52ae9657573a8699c1b15ef37efa1da004b47e21″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:16:22.294-05:00″,”updated_at”:”2016-11-20T19:16:22.294-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”TheKitchn_11_16_28376_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”b73824471d046ddb70967b4c10caed94339fccd8″,”caption”:”\u003cb\u003eMix the sugar, eggs, and flavorings:\u003c/b\u003e Place the granulated sugar, brown sugar, eggs, oil or butter, vanilla, and orange zest in the bowl of stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Mix at medium-low speed until fully blended and slightly foamy, about 3 minutes.”,”image”:{“id”:”b73824471d046ddb70967b4c10caed94339fccd8″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:03:51.673-05:00″,”updated_at”:”2016-11-20T19:03:51.673-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28417_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”b7d0e1dc4a327a9d822181c7b7cff18de1c67166″,”caption”:”\u003cb\u003eAdd some of the dry ingredients:\u003c/b\u003e Add about two-thirds of the flour mixture to the egg mixture and mix at low speed until just combined.”,”image”:{“id”:”b7d0e1dc4a327a9d822181c7b7cff18de1c67166″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:04:14.378-05:00″,”updated_at”:”2016-11-20T19:04:14.378-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28425_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9860500e2e32865697a4b9130a4fda253cc7349a”,”caption”:”\u003cb\u003eFlour the cranberries and walnuts:\u003c/b\u003e Add the cranberries and walnuts to the remaining flour mixture and mix gently until well coated.”,”image”:{“id”:”9860500e2e32865697a4b9130a4fda253cc7349a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:06:08.035-05:00″,”updated_at”:”2016-11-20T19:06:08.035-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28439_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”915b5a97b9f4e2712d10c5b8a060ad5e41ea7468″,”caption”:”\u003cb\u003eAdd the fruit and flour mixture:\u003c/b\u003e Add the flour and fruit mixture to the egg mixture and mix at low speed until just combined.”,”image”:{“id”:”915b5a97b9f4e2712d10c5b8a060ad5e41ea7468″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:05:21.078-05:00″,”updated_at”:”2016-11-20T19:05:21.078-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28446_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5b8001e04f4b05062805a51cdeb3e26f859aac4e”,”caption”:”\u003cb\u003eShape the dough and chill:\u003c/b\u003e Tear one large piece of plastic wrap and place on a work surface. Scoop half of the dough into the center and shape into a 12- by 1 1/2-inch log that is 1 3/4 inches high. Wrap completely in the plastic wrap. Repeat with the remaining dough. Refrigerate until completely cold, about 30 minutes.”,”image”:{“id”:”5b8001e04f4b05062805a51cdeb3e26f859aac4e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:05:01.818-05:00″,”updated_at”:”2016-11-20T19:05:01.818-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28467_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8fd1786be5b7a707a6456729742e0a80527e63f3″,”caption”:”\u003cb\u003ePrepare for baking:\u003c/b\u003e 15 minutes before you take the dough logs out of the refrigerator, arrange 2 racks to divide the oven into thirds and heat to 350°F. Spray 2 rimmed baking sheets with cooking spray and line them with parchment paper; set aside.”,”image”:{“id”:”8fd1786be5b7a707a6456729742e0a80527e63f3″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:05:01.330-05:00″,”updated_at”:”2016-11-20T19:05:01.330-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28532_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e2b14ffd4add4dd97e3091ac8375ba15b376b942″,”caption”:”\u003cb\u003eBake the first time:\u003c/b\u003e Unwrap the dough logs and place one in the center of each of the prepared baking sheets. Bake for 18 minutes. Rotate the sheets between racks and from front to back. Bake until the outside is a pale golden in color and has expanded in size to about 13 by 2 to 2 1/2 inches, 18 to 25 minutes more. The mandelbrot will be about 95 to 99 percent baked through and often cracks during the first bake.”,”image”:{“id”:”e2b14ffd4add4dd97e3091ac8375ba15b376b942″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:06:13.374-05:00″,”updated_at”:”2016-11-20T19:06:13.374-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28537_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”13819f2aadda343ffbf25450cd24d5c929c43a77″,”caption”:”\u003cb\u003ePartially cool the logs:\u003c/b\u003e Let cool for 15 to 20 minutes on the baking sheet.”,”image”:{“id”:”13819f2aadda343ffbf25450cd24d5c929c43a77″,”width”:4860,”height”:3046,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:04:35.617-05:00″,”updated_at”:”2016-11-20T19:04:35.617-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28555_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”0c2cd3be5e378947cba1efa9252614af48311c35″,”caption”:”\u003cb\u003eCut the logs into cookies:\u003c/b\u003e Transfer the logs to a clean, dry cutting board. Using a long, sharp serrated knife, gently slice each log on the diagonal into 1/2-inch thick slices. You will have about 24 cookies from each log. Using a flat spatula, gently transfer each slice cut-side up back onto the baking sheets, spacing them evenly apart.”,”image”:{“id”:”0c2cd3be5e378947cba1efa9252614af48311c35″,”width”:5580,”height”:3655,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:06:44.017-05:00″,”updated_at”:”2016-11-20T19:06:44.017-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28567_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ae9ae6a13535fada5b4b2d9341d2eed94b762981″,”caption”:”\u003cb\u003eBake the cookies again:\u003c/b\u003e Bake again until the cookies are toasted, the cut edges have a light golden crust, and they are ever so slightly firm to the touch in the center, 12 to 15 minutes. Carefully transfer the cookies to a cooling rack and cool completely.”,”image”:{“id”:”ae9ae6a13535fada5b4b2d9341d2eed94b762981″,”width”:5580,”height”:3655,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:06:38.608-05:00″,”updated_at”:”2016-11-20T19:06:38.608-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28571_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1a86d4c62f3705cdfd3bec56397a80810c72b2be”,”caption”:””,”image”:{“id”:”1a86d4c62f3705cdfd3bec56397a80810c72b2be”,”width”:3075,”height”:2041,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-20T19:06:04.493-05:00″,”updated_at”:”2016-11-20T19:06:04.493-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_Mandelbrot_28607_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Mandelbread, or mandelbrot (or mandelbrei, as I knew it as a young child), is an Eastern European and Russian Jewish twice-baked cookie. In some ways it is like its cousin, biscotti, the famous Italian twice-baked cookie, but mandelbrot is richer in eggs and fat and bakes up into a softer, more delicate cookie, with a toasty exterior that pairs as well with hot teas, as biscotti does with espresso.
Although I have a bit of an emotional attachment to mandelbrot (which my Great Aunt Cele made year-round), the real reason mandelbrot remains one of my favorite cookies is because the texture is so inviting. After slicing, that second bake makes it toasty where it’s been sliced. It’s crisp on the edges from that first bake, and even with all that baking, it’s still easy to bite (I’m looking at you tooth-breaking biscotti). It also keeps at room temperature for up to six days, making it great to bake on the weekends and have on hand during the holiday season for tea breaks, coffee-fueled brunches, and a treat to have on hand when friends or family stop by.
<p><a href=’http://www.thekitchn.com/how-to-make-mandelbrot-238144′><strong>READ MORE »</strong></a></p>
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