Sarabeth Levine - Goddess of Bakedom
 
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MARGARET FIRESTONE
(1911-2006)

 

 

 

 

 

 

 

 

 

 

Margaret Firestone was the grandmother of my two daughters and was my earliest culinary mentor. Her specialty was the food and desserts of her native Hungary. It seems like yesterday, that we enjoyed these biscotti-style cookies, called mandelbrot (Yiddish for almond bread), while chatting over a cup of coffee. Margaret used many different store bought flavors of preserves to fill her cookies —I never knew what I was going to find inside her mandelbrot. Being a jam maker has its advantages— lots of flavors to choose from that are always fresh from my pot!  I am going to make these cookies for you with my orange-apricot marmalade. Margaret would have loved the combination; marmalade was her favorite.

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MARGARET'S MANDELBROT

2 loaves, 24 cookies

BAKERS NOTE: Traditionally these cookies are made with almonds. Margaret always made them without the almonds. Our family preference has always been a fruit version.


12 tablespoons (1 1/2 sticks)  unsalted butter,  at cool room temperature, cut into tablespoons

1 cup superfine sugar 

1/2 teaspoon pure vanilla extract

2 eggs, beaten

4 cups unbleached all- purpose flour

1 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup orange juice

1/2 cup Sarabeth's Orange-Apricot Marmalade, OR
 Sarabeth's Strawberry-Raspberry Spreadable Fruit, divided

1 egg beaten, for glaze

Sprinkling sugar

1. Position racks in the center and top third of the oven and preheat to 350º F.  Line two half-sheet pans with parchment paper.
2. Beat the butter in the bowl of a heavy-duty mixer with the paddle attachment on medium high speed until the butter is smooth, about 1 minute. Add the sugar in two additions and beat, occasionally scraping down the bowl, Beat until light in color and texture, about 2 minutes. Gradually add the eggs and vanilla. Combine the flour, baking powder, and salt in a mixing bowl. Reduce the mixer speed to low and add the flour mixture to the mixer in two additions, alternating with the orange juice. Mix just until the dough clumps together and the sides of the bowl are almost clean. 
3. Gather up the dough and transfer to a lightly floured work surface. Knead a few times until smooth. Divide the dough in half  and shape each portion into a 1 inch thick rectangle and wrap in plastic wrap. Refrigerate for 15-20 minutes. (The dough can be refrigerated up to 1 day, but it will be very hard, and should stand at room temperature for about 30 minutes before rolling out. The dough can also be frozen, double wrapped in plastic, for up to 2 weeks. Defrost in the refrigerator overnight. You can make both , or you can save one for another time.
4. Remove the dough from the refrigerator. Lightly flour the work surface. Unwrap the dough and rap the edges on the work surface (to help avoid cracking during rolling). Place the dough on the work surface and sprinkle the top with flour. Using a rolling pin, roll out the dough into a 16 x 8 x 1/4-inch thick rectangle. Place the dough on a piece of parchment paper that is larger than the dough. Using a small offset metal spatula, spread 1/4 cup marmalade  over the dough leaving a 1/2-inch border around the edges. Fold the side edges over 1-inch and then fold the top edge over 1/3 of the dough and the bottom edge up 2/3 of the dough. (Using the parchment paper as a stretcher, carry the folded dough to the prepared half-sheet pan, and carefully turn the dough over, seam side down, onto the tray. Repeat with the second piece of dough and place on the other prepared pan. Lightly brush the loaves with the beaten egg. Sprinkle with the sprinkling sugar.

5. Bake until golden brown, about 25-30 minutes. Cool on the tray for 10 minutes. 

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6. While the mandelbrot are still warm, using a serrated edged knife, cut them on a slight angle into 1-inch pieces, This will prevent the pieces from breaking. Place the cookies on a parchment covered half-sheet pan. Return to the oven and lightly toast, about 8-10 minutes. Cool completely. (Store in an airtight container for up to 5 days.)

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P.S. If they should get a little stale, don't worry, just dip them in a hot cup of coffee like Margaret and I used to do.  



 


Tags: Cookies , Legendary Spreadable Fruit , Margaret Firestone , Orange-Apricot Marmalade , Sarabeth's Kitchen , Strawberry Raspberry Preserve

Categories: Cookies, Recipes

9


Your Comments

Deborah DiClementi  | February 10, 2011 11:13 AM

Hey, Sarabeth!
What a terrific post...and wasn't she beautiful? Can't wait to try 'em! Hope all is well...Deb

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Linda  | February 10, 2011 6:47 PM

What a beautiful woman and what sound like beautiful memories...I am so excited to try your Mandelbrot recipe...I have never had a fruit version and this is going to make one of my nut hating sons a very happy boy! I even have a jar of your jam on hand...lucky me! I am also happy to see that this recipe contains butter and not oil as so many Mandelbrot recipes do...
Thank you so much for sharing this!

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Gale Reeves  | February 10, 2011 10:55 PM

Thanks for sharing the personal story and the great recipe. I am anxious to try the recipe. I have fig jam waiting. Love your book!!!!

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Linda  | February 28, 2011 8:49 PM

I made these and loved them! They keep really well and I think they improve with age.
I posted a link and pictures on my blog...I linked the recipe to you.
We really adored these and I know they will become a family favorite just like your rugelach did back in the 80's.

I am wondering if this dough could be used for Hamantaschen? The taste reminds me of them.

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Your Comments

Linda  | March 1, 2011 4:35 PM

Thanks for getting back to me Sarabeth...
I will use this dough for some Hamantaschen this year. I think I like the way this dough behaves much better than the one I normally use. And I love that they are all butter...

Your Comments

Judy Age  | March 10, 2011 10:28 AM

This recipe is mouth-wateringly tempting but butter is a no-no. Would it be heresy to substitute margarine? Or.....? (What a beautiful lady Margaret was!)

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