Friday, September 17, 2010

Mildred Tracy's Mandelbrot

I didn't even know Mildred Tracy, but these are her cookies! And they are the most amazing cookies, if you like biscotti, you would love these. I can't remember exactly when I first made these, it was a long time ago, my friend Renee, from a cooking forum was discussing them on a holiday thread. I emailed her for the recipe and she made me promise never ever to give out the recipe unless I included her beloved friend, Mildred Tracy's name along with the recipe. It was her recipe. So I keep that promise and I'm sharing the recipe because it's so good. And so easy.

Mildred Tracy's Mandelbrot
Source: Mildred Tracy Kern / Renée Ascher (bubbeskitchen)
Printable Recipe

3 eggs
1 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour, sifted
2 teaspoons baking powder
1/2 cup slivered almonds

Preheat oven to 350º

Mix the first four ingredients in a large bowl.

Combine the baking powder with the flour.

Add to egg mixture 1/3 cup at a time, stirring to incorporate after each addition. Dough will become stiff and tacky, sort of like taffy!

Add nuts and mix.

Place dough on lightly floured board. (Flour on hands helps)

Divide the dough into four portions and knead minimally with a little flour to prevent sticking, but don't over-work the dough.

Form each quarter into a loaf shape and place on large, ungreased cookie sheet about two inches or so apart (expect about 50% increase in size)

Bake 30 minutes and remove from oven. Immediately cut each loaf into 1/2 inch slices. Return slices, placed flat on cookie sheet to oven and bake 10 minutes more or until golden. Cool on rack.

Renée's variations: add a pinch of salt to above and somewhat less traditional, and utterly delicious:
Add 1 tablespoon orange rind or
add 1 tablespoon orange rind and 2 tablespoons poppy seeds or
add 1/2 cup of hazelnuts (filberts), skinned and smashed or
add 1/2 cup chocolate chips

Joining Suzy at Kitchen Bouquet for another Flashback Friday.


  1. I've never heard of mandelbrot but it sure looks and sounds good!

  2. Hi D, Thank you for your sweet comment on my Flashbacks. I am inspired for sure, to bake some Mandelbrot! I'm wondering if this is a Swedish recipe, or where it originated.

  3. This takes me back to the early years of our marriage when we lived in a building with many Jewish refugees. Mandlebrot always appeared on the holiday tables. I hope you are having a wonderful day. Blessings...Mary

  4. Thanks for the nice comments!

    It's an Eastern European Jewish recipe in origin, very similar to an Italian Biscotti. It means "almond bread," in German, I think.

  5. I love heirloom recipes such as these, Carol. I can imagine how many women lovingly made them and passed on the secret to their daughters.

    Hope you and your family a blessed Yom Kippur!

    The storm passed by last evening with lots of wind and lightning but thankfully the winds weren't as bad as in some areas.

  6. They look great and I believe you when you say they taste as great. I love biscotti.

  7. What a great cookie! Mildred Tracy definitely knew what she was doing and so do you. Yum!

  8. I'm smiling 'cause that was the first thing I said when I read your post title: who is Tracy Mandelbrot?
    But whoever, these look wonderful! I like those additions, too.

  9. I was triggered to look it up... here is what I found about it.

    Your a gem, peace be with you and yours on this Yom Kippur.

  10. Thanks for the comments :)

    LOL, Barbara! I don't know a Tracy Mandelbrot and I didn't even know Mildred!

    Great link, Judi, thanks! My grandma made mandelbrot, different recipe. Hers was more like cake!

  11. Those sound delicious...I'll be real non-traditional and make them with orange peel and mini chocolate chips!

  12. What an interesting recipe and great story! I love biscotti, so I will have to give these a try.

  13. I love the sound of the version with hazelnuts and chocolate chips! Thank you for sharing this wonderful recipe and the story behind it, Carol!

  14. These sound great. What if anything is different about them than biscotti? Maybe the amount of oil which could only make them better lol. I will be trying these for sure! Thanks for joining me this week for the flashback. :-)

  15. I know you aren't reading this today because of the holiday. But whenever you do, these look delicious! And I know you didn't roll them out of a tube!

  16. Wow - those would be wonderful with a mug of strong coffee!

  17. These are new to me but they look wonderful! Perfect little afternoon treat paired with a cup of tea or coffee. :)

  18. I have been eating this when I worked for a Jewish couple. They are delicious with coffee. And you always posts that are so simple and delicious too!


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