This Apple Honeyed Almonds Mandelbrot recipe is a sweet bite of tradition. It is here to bring a little extra crunch to your holiday table. Think of it as Biscotti’s fun-loving cousin but with more flair. This delightful treat has its roots in Jewish tradition, and it packs in all the flavors of fall. Dried apples and homemade honeyed almond splinters take center stage, making it perfect for the Jewish holidays, especially Rosh Hashanah.
Why apples and honey? Well, for starters, they symbolize a sweet new year. Rosh Hashanah, the Jewish New Year, is all about welcoming sweetness and prosperity. Apples are plentiful during the season, and honey adds that sticky, golden richness we all crave. Dipping apples in honey is a well-known custom, a sweet wish for the upcoming year. Apple Honeyed Almonds Mandelbrot? It’s like dipping apples in honey but on a whole new level. And with almonds thrown into the mix? You’ve got a trifecta of flavor.
Mandelbrot itself has a rich history.
The name means “almond bread” in German, and it dates back to Eastern European Jewish communities. Yes, I am aware the technical name of this recipe is “Apple Honeyed Almonds Almond Bread”. Originally, mandebrot was a dry, twice-baked cookie, perfect for dunking in tea or coffee. Over time, mandelbrot evolved, but the love for almonds stayed. This version kicks it up a notch, adding apples and honey to keep things festive, moist, and perfect for holiday celebrations.
So, why does Apple Honeyed Almonds Mandelbrot shine so brightly during the holidays? Because it combines tradition and taste. Every bite brings together the symbolic apples and honey, with a nutty crunch that makes it hard to stop at just one. Furthermore, it’s a dessert that says, “Happy New Year!” with every mouthful, embodying centuries of Jewish tradition with a modern twist.
Apple Honeyed Almonds Mandelbrot
Ingredients
- 3 eggs
- 1+1/4 cup granulated brown or raw sugar Divided
- 3/4 cup vegetable oil
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1+1/2 cup matzoh cake meal
- 1 cup finely chopped dried apple
- 1 cup honeyed almonds
Instructions
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Beat the eggs, 1 cup sugar and salt.
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Mix in the oil and vanilla.
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Add the matzoh cake meal in thirds until just combined.
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Fold in the dried apple and honeyed almonds.*
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Cover the bowl with a dishcloth and refrigerate for 3 hours.
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Preheat the oven to 350F.
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Line a baking sheet with parchment paper.
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Divide the dough into three small loaves.
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Sprinkle the tops with thee remaining sugar.
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Bake for 40 minutes .
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Transfer the loaves to a baking rack to cool for a few minutes.
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When cool enough to handle, slice the loaves into pieces starting from the small end.
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Place the slices on the baking sheet and bake for 15 minutes.
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Remove from oven and transfer to a baking rack to cool completely.
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Plate and serve.
Recipe Notes
*Give them a rough chop before adding them to the batter.
Honey Almond Splinters
Ingredients
- 1 tablespoon plus 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon brown sugar
- 1 cup almond splinters
Instructions
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Preheat oven to 350 F.
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Line a baking sheet with parchment paper.
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Stir the honey, salt, and cinnamon in a saucepan over low heat briefly until it liquifies.
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Remove from heat and stir in the almond splinters.
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Spread them out on a baking sheet.
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Bake for 6-8 minutes until they start to turn golden brown.
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Remove from oven. Sprinkle the brown sugar over the top.
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Use a knife or spatula to break them apart.
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Remove the parchment paper so they do not stick while cooling.
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Let cool completely on the baking sheet.
Like this Apple Honeyed Almonds Mandelbrot? Also, check out some of these other delicious recipes:
CHOCOLATE CHIP CINNAMON MANDELBROT
JEWELED LEMON SUGAR MANDEBROT
CRANBERRY BEE STING CAKE
