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Vanilla Orange Mandelbrot


1 cup corn or canola oil
2 cups sugar
Zest of one large orange, finely minced
5 eggs
1 tablespoon pure vanilla extract
1 teaspoon pure orange oil or orange extract)
1/4 teaspoon almond extract
4 1/2 - 5 cups all purpose flour
2 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt

Sugar for tossing: 1-1/2 cups sugar


Preheat oven to 350 F. Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on the baking sheet.

In a mixer bowl, blend the oil with the sugar and zest. Add in the eggs, vanilla, orange, and almond extracts and blend well. Fold in the flour, baking powder and salt and blend. Spoon batter into pan.

Bake until set up and done, about 45-55 minutes. If the mandelbrot starts to brown but still does not appear set, reduce oven temperature to 325 F and bake until set, another 15 minutes or as required. Cool well or put in the freezer for an hour. Then turn out the mandelbrot from the pan onto a board and using a sharp, serrated knife, cut into diagonal sticks, about 3/4 inches wide.

Preheat oven to 325 F. Place the mandelbrot sticks back on the parchment paper lined baking sheet (you will probably need two parchment lined baking sheets to hold all the mandelbrot in one layer and not squish them)|.

Bake 20-30 minutes, turning once, to lightly brown and crisp each side. Once cool, toss or roll in sugar.

Wrap each mandelbrot in wax paper and store in a cookie tin or glass cookie jar.
Makes 2-3 dozen, depending on size.

Recipe by Marcy Goldman


These are crisp mandelbrot that are infused with pure vanilla, graced with fresh orange zest, a sunny touch in mid winter.