Almond Fruit Mandelbrot

Mandelbrot is the Jewish answer to Italian biscotti, and this version packs serious flavor.

Almonds and dried fruit stud the tender dough, which gets shaped into logs, baked until golden, then sliced and toasted until the edges turn crispy and irresistible. The cinnamon-sugar topping adds a sweet crunch that makes these impossible to stop eating.

They keep for weeks in an airtight container, so bake a double batch for your holiday cookie tins or coffee table.

Chef Tips

• Beat the eggs until they’re thick and pale yellow. This adds air and creates a lighter, less dense cookie.
• Don’t skip the double baking. The first bake sets the structure, the second toasting creates those signature crunchy edges.
• Watch the slices carefully under the broiler. They can go from golden to burnt in seconds, so flip them the moment you see color.
• Use any dried fruit you love: cranberries, apricots, raisins, or cherries all work beautifully here.

Kitchen Variations

• Chocolate Lover’s: Skip the fruit and add 1 cup chocolate chips instead for a richer, dessert-style mandelbrot.
• Citrus Burst: Use lemon juice instead of orange and add 1 tablespoon lemon zest to the dough for brighter, zestier flavor.
• Spiced Up: Add ½ teaspoon cardamom or ginger to the dough along with the cinnamon for a warming, aromatic twist.