Formulas
Mandelbrot (Mondel Bread)
Mix sugar, salt, almond paste, corn syrup and oil together. Blend in eggs, water, vanilla and lemon peel. Blend in flour and baking powder to form dough. Stir in nuts or other additions. Chill dough until firm. Shape dough into long logs, 3" wide and 1" thick to fit parchment paper-lined sheet pans. Bake at 360°F until golden and firm, 35 to 40 minutes. Cut while warm into thin slices. Place flat on parchment paper-lined pans. Bake again at 380°F until browned, 10 to 15 minutes. Cool to room temperature. Store cookies airtight.
Variation:
Substitute candied fruit, raisins or mini chocolate chips for half the weight of the chopped almonds.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Granulated sugar | 2 lbs., 12 ozs.
|
13.08
|
33.10 |
| Progressive Baker® Premium Baker's Salt | 1-1/2 ozs. |
.45 |
1.15 |
| Almond paste | 1 lb., 2 ozs.
|
5.35
|
13.55 |
| Light corn syrup | 4-1/2 ozs
|
1.26
|
3.20 |
| Canola oil | 2 lbs., 2 ozs.
|
10.11
|
25.55
|
| Whole eggs | 2 lbs., 13 ozs.
|
13.38 |
33.85 |
| Water | 1 lb., 2 ozs. |
5.35 |
13.55
|
| Vanilla extract | 1-1/2 ozs. |
.45 |
1.15 |
| Lemon peel | 1/3 oz. |
.10 |
.25 |
| Progressive Baker® H&R All Purpose Flour | 8 lbs., 5 ozs. |
39.54 |
100.00 |
| Baking powder | 2-3/4 ozs. |
.82 |
2.05 |
| Chopped almonds | 2 lbs., 2 ozs. |
10.11 |
25.55 |
| Total | 21 lbs., 1/3 oz. |
100.00 |
252.95 |