Israel: Mandelbrodt

Israel's diverse population makes its cuisine unique. People from more than seventy different countries, with many different food and customs, currently live in Israel. Many people began arriving in 1948, when the country, then known as Palestine, gained its independence from Great Britain. At this time, large numbers of Eastern European Jews hoped to establish a Jewish nation in Israel. They brought traditional Jewish dishes to Israel that they had prepared in countries such as Poland, Hungary, and Russia. The Palestinians, most of whom were of Arab descent, enjoyed a cuisine adapted from North Africa and the Middle East.

Mandelbrodt, which literally means almond (mandel) bread (brodt), is a twice-baked hard bread similar to Italian biscotti. It is more common in Ashkenaz (European) Israelies rather than Sefardi (Middle Eastern and others).

Mandelbrot

3 eggs, beaten
½ cup sugar
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground ginger
1 teaspoon ground cinnamon
½ cup finely chopped, blanched almonds

Preheat oven to 350°F.

Place eggs and sugar in large mixing bowl, and use egg beater or electric mixer to blend well.
Add flour, baking powder, salt, ginger, cinnamon, and almonds and mix well to blend. Pour into loaf pan and bake for about 45 minutes or until golden. Remove from oven and cool before using knife to slice into ½-inch-thick pieces.

Reduce oven heat to 200°F.

Place slices side by side on cookie sheet and return to oven to dry out. Bake for about 20 minutes on each side until very dry and lightly toasted.

Keeps indefinitely when stored in an airtight container.