Cranberries, those bright, tart fall fruits, are full of antioxidants, vitamins, minerals, and phytochemicals that may contribute to renal, bladder, and heart health. They are also a delicious staple of many an autumn table.
This recipe for Rosie’s Mandelbrot was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
– Luciano Pavarotti
Rosie’s Mandelbrot
Adapted from “Nutcracker Sweets,” Bon Appetit (December 1977)
Ingredients
- 1 cup butter (if unsalted butter is used, add a bit of salt to the dough)
- 2 cups sugar
- 6 eggs
- 4½ cups all-purpose flour
- 1 Tbsp baking powder
- 1 teaspoon almond extract
- 1 cup pistachios (dry roasted, unsalted pistachios can be found at many grocery stores. The original recipe called for 2 cups chopped toasted almonds)
- 1 cup dried cranberries (the original recipe called for two 2⅓-ounce jars chocolate sprinkles)
Instructions
- Preheat oven to 325°F.
- Cream butter and sugar together. Add eggs 1 at a time, beating well after each. Add flour, baking powder, and almond extract; mix well. Mix in pistachios and cranberries.
- On greased and floured cookie sheets, spread batter into ½ inch by 3–4-inch logs, smoothing with wet hands or spatula. Bake 20–25 minutes, or until firm. Turn out onto rack to cool slightly. While still warm, slice diagonally with a serrated knife into approximately ½-inch slices. Place slices on cookie sheets, and toast 5–10 minutes on each side or until lightly browned.
Notes
The Italian word biscotti means twice baked. You can complete the first bake of all the cookies before baking them the second time.
These keep frozen very well in an airtight container.