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    Home » Recipes » Gingerbread Mandelbrot

    Gingerbread Mandelbrot

    Published: Dec 15, 2017 · Modified: Apr 26, 2021 by Amanda Wilens · This post may contain affiliate links. Leave a Comment

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    gingerbread mandelbrot overhead

    Gingerbread Mandelbrot! I created this recipe for my feature in the 2016 Feast Magazine December issue. The feature was titled Happy Challah Days and includes 8 Recipes that I created in honor of my Jewish heritage and really in honor of my Grandma Bette. She passed away in 2011 and a lot of my fondest memories of her were cooking for holidays together. Grandma really pushed my love for cooking.

    I would love for you to read more about the story and about my Grandma on the story here.

    Mandelbrot, similar to biscotti, is a crunchy Jewish cookie. Since my family celebrates both Christmas and Hanukkah, this gingerbread take on mandelbrot is the perfect way to celebrate the best of both family traditions.

    Yields 12 cookies

    gingerbread mandelbrot overhead

    Table of Contents

    • Ingredients for Gingerbread Mandelbrot
    • Ingredients for Icing
    • How to make Mandelbrot
    • How to make Gingerbread Mandelbrot Icing
    • Other Recipes from this Article to Try
    • Love this Recipe?
    gingerbread mandelbrot getting glazed with icing

    Ingredients for Gingerbread Mandelbrot

    • room-temperature unsalted butter
    • granulated sugar
    • brown sugar
    • molasses
    • eggs
    • vanilla extract
    • all-purpose flour
    • baking powder
    • cinnamon
    • cloves
    • ginger
    • coarse sugar

    Ingredients for Icing

    • powdered sugar
    • whole milk
    • maple syrup
    • vanilla extract

    How to make Mandelbrot

    1. Preheat the oven to 350°F, and line two baking sheets with parchment paper.
    2. In the bowl of a stand mixer with the paddle attachment on low, beat butter and granulated and brown sugars until fluffy. Mix in molasses, eggs and vanilla. Remove bowl from stand mixer, and set aside.
    3. In a separate large mixing bowl, add flour, baking powder and spices, and combine with a whisk. With mixer on low, slowly add flour mixture into wet mixture.
    4. On prepared baking sheets, form dough into 2 loaves, and sprinkle coarse sugar over top. Transfer baking sheets to oven to bake for 50 minutes. Turn oven off once bread is finished baking.
    5. Remove bread from oven and allow to slightly cool to the touch; while still on baking sheets, use a knife to cut each loaf into long slices. Place baking sheets back into oven, and let rest for 25 minutes or until dry.

    How to make Gingerbread Mandelbrot Icing

    1. In a large mixing bowl, combine all ingredients. Dip mandelbrot into icing, or drizzle on top. Place onto cooling racks to dry. Serve.
    gingerbread mandelbrot close up
    gingerbread mandelbrot overhead

    Other Recipes from this Article to Try

    • Unstuffed Safganiyot
    • Egg Foo Young Matzo Brei
    • Apple Fritter Coffee Cake
    • Kugel Arancini
    • Latke Bar
    • Peppermint Chocolate Rugelach

    Love this Recipe?

    Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos! 

    gingerbread mandelbrot close up

    Gingerbread Mandelbrot

    5 from 2 votes
    Print Pin Share Rate
    Course: Dessert
    Cuisine: Jewish
    Prep Time: 35 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 25 minutes
    Servings: 12 cookies
    Author: Amanda Wilens

    Equipment

    • Stand Mixer

    Ingredients

    Mandelbrot
    • ½ cup unsalted butter room-temperature
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ¼ cup molasses
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground ginger
    • 2 tablespoon coarse sugar
    Icing
    • 1½ cups powdered sugar
    • ¼ cup whole milk
    • 3 tablespoon maple syrup
    • 1 teaspoon vanilla extract

    Instructions

    Mandelbrot

    • Preheat the oven to 350°F, and line two baking sheets with parchment paper.
    • In the bowl of a stand mixer with the paddle attachment on low, beat butter and granulated and brown sugars until fluffy. Mix in molasses, eggs and vanilla. Remove bowl from stand mixer, and set aside.
    • In a separate large mixing bowl, add flour, baking powder and spices, and combine with a whisk. With mixer on low, slowly add flour mixture into wet mixture.
    • On prepared baking sheets, form dough into 2 loaves, and sprinkle coarse sugar over top. Transfer baking sheets to oven to bake for 50 minutes. Turn oven off once bread is finished baking.
    • Remove bread from oven and allow to slightly cool to the touch; while still on baking sheets, use a knife to cut each loaf into long slices. Place baking sheets back into oven, and let rest for 25 minutes or until dry.

    Icing

    • In a large mixing bowl, combine all ingredients. Dip mandelbrot into icing, or drizzle on top. Place onto cooling racks to dry. Serve.

    Notes

    - Biscotti: Very similar in baking techniques and texture to biscotti if you've ever baked that. The drying in the oven process is very necessary to get that crunch.
    Tried this recipe?Mention @amanda.wilens
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    Hi there!

    My name is Amanda and I am an event planner, recipe developer, photographer, and stylist. I created this space where together we can together Plan, Plate, and Celebrate! Whether you need tablescape ideas for entertaining or a simple and delicious recipe for cookies, you can find it all on this website...more about me.

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