Mandlebrot(Israel Cookie) – a delicious recipe with margarine, eggs, almond extract, flour, salt, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream margarine, then add sugar and mix well.
2
Add eggs to the cream mixture and mix well.
3
Add the liquid and almond extract. Sift together flour, baking powder and salt.
4
Add dry ingredients to cream mixture.
5
Stir or use hands to blend well and form a cookie dough.
6
Divide into 3 balls.
7
Roll each into a log.
8
Place onto lightly floured cookie sheet.
9
Bake 20 minutes at 375u00b0 or until top cracks and is slightly brown.
10
Take out of oven.
11
Slice each log diagonally and return to oven to toast 7 to 10 minutes more.
12
Remove from oven and sift with powdered sugar.
13
These make a good coffee dunker.
14
One half cup of chopped nuts are optional.
1331
kcal
Calories
11
g
Fat
267
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 stick margarine, 3 eggs, 1 tsp. almond extract, 4 1/2 c. flour, and more.
Yes, Mandlebrot(Israel Cookie) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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