MandelBread or Mandelbrot-Delectable By Any Name: What Would Jessie Dish? Week 12

I have absolutely no recollection of this recipe from my childhood. As part of my grandmother Jessie’s recently discovered files, “mandlebread” is a fantastic recipe.   Either I had never eaten this cookie or simply cannot remember it.  For a child, perhaps it is too hard as cookies go? Mandlebrot does not go as well with milk, say, rather than with tea – ugh for most kids – or coffee – double ugh.  It is also devoid of chocolate, so I might not have cared for them, obliterating the memories of one try from my mind.

The recipe is very specific with its directions and was a breeze to follow –  with one odd exception: “nuts”. “Mandel” is “almond”, so I suspect Jessie just knew to use them – rather than other favourites of hers, such as pecans or walnuts. A mandelbrot, or, mandelbrodt, is an middle-European counterpart to biscotti, made typically with almonds (“mandel”, in both German and Yiddish, “brot” meaning “bread”).  Mandelbrot has made a bit of a comeback in cookie-dom, along with the resurgence in world-wide coffee-culture (in this iteration, think Starbucks and free WiFi as opposed to Le Procope in Paris and “philosophers cafes”).

Around age 70, Jessie enjoyed the Mayan ruins in Mexico.

What I found amusing about this recipe is that I could not find a photo which somehow would correspond. So I chose one of my grandmother at the ruins of Uxmal on a winter getaway to Mexico around 1974. Jessie visited Israel right after Egypt a few years before her trip to Mexico (and I have used the one photo I have from that tour already) but never went to middle-European destinations (e.g., Austria, Hungary, or Germany, where mandelbrot once reigned supreme), so the Mayan setting will have to do!

Mandelbrot with flowers from our gardens (courtesy of CJM Floral Engineering, Inc.)

For the cookie’s character and the recipe…

Oaty-Almondy Crisps: A Fast, Crunchy, Dairy-free, Flourless Cookie

How do you feel about baking or cooking for people with food sensitivities, allergies, and such?  I think it is a fun challenge to make something out of the ordinary, when standard basic  ingredients are out of the question, for health reasons.

Of course, eschewing ingredients – or categories, such as meat for vegetarians – may be a matter of personal taste or choice, which I always try to accommodate, too.  I particularly like to find ways to bake and cook good things for those cannot tolerate wheat (celiacs, for instance) or dairy.  Wheat and dairy, of course, are mainstays of baking, so the challenge can be a bit daunting in dessert preparation.

On two separate occasions recently, I needed to bake, first, for a friend who currently cannot tolerate butter or nuts and then for one who never can eat diary or wheat.  The day I needed to bake them for our first friend, I found a recipe in The Cookie Book, by Catherine Atkinson, Joanna Farrow, and Valerie Barrett, for “Malted Oaty Crisps.”  Malt is an ingredient I really enjoy using, especially in conjunction with chocolate (Whoppers and Maltesers and other chocolate-malted milk balls are great confections, way up there in my book of candy favourites), so I keep malt powder in my pantry – and sometimes, the chocolate-malty candies, which do not last long enough to be a staple.

Nevertheless, this one recipe called for two tablespoons of malt extract.  Malt extract??? I beg your pahdon, guv’nor?!?  I had never come across this before.  I did not bother to seek the ingredient online, as I wanted to bake it that day – and it goes without saying that a very obscure item such as malt extract will not be lurking in one of our island’s three small food shops. The cookbook (or should I write, “cookery book”?) author was from the UK, so I imagine it is a more typical British ingredient . (I will turn to Jackie of I am A Feeder, as my go-to authority for all food-matters-in-Jolly-Old-There-Will-Always-Be-An-England.  Jackie, what do you say about this malt extract matter???)

For the cookie description – and the recipe…