Mandelbrot (no relation to famous [mathematician] [Benoit Mandelbrot] or the [Mandelbrot Set]) are [Jewish] [Almond] [Cookies] (from [German], Mandel=[Almond], Brot=[Bread]). Something like [biscotti], but even better. [Great] with [coffee] or [hot chocolate]. Also a great homemade [Christmas] gift for that modern math [professor] with the bad sense of humor.

[Ingredients]:

2 1/4 c unbleached all-purpose [Flour]
1 ts double-acting [Baking powder]
1/2 ts [Baking soda]
1/2 ts [Salt]
1 Stick (1/2 c) unsalted [Butter], softened
1 c [Sugar]
3 large [Eggs]
1 ts Freshly grated [lemon] [zest]
1 1/4 ts [Vanilla]
1/4 ts [Almond] [extract]
1 1/2 c [blanched] whole [almonds], toasted lightly and [coarse]ly chopped

[Directions]:
Into a bowl [sift] together the flour, baking powder, baking soda, and the salt. In the bowl of an [electric mixer] [cream] the butter with the sugar until the mixture is light and [fluffy], add the eggs, 1 at a time, beating well after each addition, and beat in the zest, the vanilla, and the almond extract. Add the flour mixture and the almonds, beat the mixture on low speed until a [dough] is formed, and divide the dough into thirds.

Working on a large buttered and floured baking sheet, with floured hands for each piece of dough into a flattish log 10 inches long and 2 inches wide and arrange the logs at least 2" apart on the sheet. Bake the logs in the middle of a preheated 325 degree [Farenheit] oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes. On a [cutting board] cut the logs [crosswise] on the diagonal into 3/4 inch slices, arrange the mandelbrot, cut sides down, on the baking sheet, and bake them in the 325 degree oven for 5 minutes on each side, or until they are pale [golden]. Transfer the mandelbrot to the rack to cool and store them in [airtight] containers.

Source: [Gourmet], December [1992]