When I was about to type this, I stumbled across the terms "Biscotti", "Rusks" and "Mandelbrot". They are very similar to one another. And I am kind of confused what is this recipe is now.
All 3 are products that are baked twice. Biscotti and Mandelbrot are biscuits that are baked and then sliced and baked again. Rusks has a slightly different meaning: twice baked bread, but this definition varies from regions and countries.
Most traditional biscotti (comes from Italy) recipes uses only egg as the only fat, whereas mandelbrot (German/Jewish, which means almond [mandel] bread [brot]) contains some other fat like butter. I am kind of confused because none of my researches online can tell me exactly what is what and such. But according to what I have gathered, biscotti and mandelbrot are very similar, but the first is more crunchier, and not necessary to have almond, and can be dipped into coffee, whereas the latter one is softer, must have almonds, and well, get soggy when dipped into coffee.
I maybe wrong. So if anyone can correct me, please do!
All 3 are products that are baked twice. Biscotti and Mandelbrot are biscuits that are baked and then sliced and baked again. Rusks has a slightly different meaning: twice baked bread, but this definition varies from regions and countries.
Most traditional biscotti (comes from Italy) recipes uses only egg as the only fat, whereas mandelbrot (German/Jewish, which means almond [mandel] bread [brot]) contains some other fat like butter. I am kind of confused because none of my researches online can tell me exactly what is what and such. But according to what I have gathered, biscotti and mandelbrot are very similar, but the first is more crunchier, and not necessary to have almond, and can be dipped into coffee, whereas the latter one is softer, must have almonds, and well, get soggy when dipped into coffee.
I maybe wrong. So if anyone can correct me, please do!
In anyway, I am going to make a Mandelbrot for today's recipe. I personally prefer mandelbrot, for it's richness and flavourful taste, it's also softer to eat and I can enjoy more in one bite! Reason being, this recipe makes what they call as cake rusk, (Yes, I know, it's not a bread. Don't ask me why, but tell me why.)
Cake rusk in this sense, according to Wikipedia, in United Kingdom, it's a sweet bread which is being sliced.
This kind of soft creamed dough can be used for dropped or piped biscuits. After baking, the loaves will have a cake-like texture and a soft crust, but when they are cut into slices and baked a second time, the texture will become crunchy and the crust brittle. Thus, we call them a cake rusk (because it's like a cake when cut after the 1st time bake.)
Cake rusk in this sense, according to Wikipedia, in United Kingdom, it's a sweet bread which is being sliced.
This kind of soft creamed dough can be used for dropped or piped biscuits. After baking, the loaves will have a cake-like texture and a soft crust, but when they are cut into slices and baked a second time, the texture will become crunchy and the crust brittle. Thus, we call them a cake rusk (because it's like a cake when cut after the 1st time bake.)
Okay, don't get intimidated by what I have typed above. Just follow the recipe I am giving you and you will be ensured for a real good treat! ( I am "drooling" even when I am typing this, because I just simply love it)
First, cream butter and sugar together till fluffy and pale. I use wooden spoon here, because same logic, workout! Of course, you can use hand mixer or kitchen machine to help you with that.
First, cream butter and sugar together till fluffy and pale. I use wooden spoon here, because same logic, workout! Of course, you can use hand mixer or kitchen machine to help you with that.
Then add in your vanilla, and beat well to mix together. Add in your eggs and beat well.
Well, this recipe calls for nutmeg. Some people don't really like the taste of nutmeg, but I really think nutmeg is quite flavourful, and since it is pretty strong, don't even dare to attempt putting like a lot. I won't want to eat that. A point to know, dried or powdered spices are like 2 - 3 times stronger than fresh ones.
In most recipe, we try not to over-handle the flour. When flour reacts with liquid, they will develop gluten, which will form the structure of the product. When you work the dough, you further develop the gluten that is in the flour, which forms strong structure, to form product like bread. So if you want your mandelbrot to be really a BREAD, then work it. I prefer mine to melt ever so in my warm mouth and enjoy the sweetness, and bite from the almond and cranberries.
When the flour is about to be fully mixed, toss in your almonds and cranberries and mix till combine. You will get a fairly sticky dough. I could suggest you roughly chop your toasted almonds before combining them together, so as to easier cut those your mandelbrot later.
Make 2 dough of biscuits. I used my metal and rubber spatula to form flat surface on the side and top without sticking. It's like a very soft play dough. And then you are ready to bake! First bake till golden brown, and then leave it to cool completely before cutting into them, because if you do so, you won't have long biscuits left! All will become crumbs. But hey! Crumbs still taste good! I promise.
With a long sharp knife, cut the mandelbrot into fairly thick fingers. Well, you will not get any success from cutting very thin slices. I tried. But thick ones are damn satisfying when you get it. I prefer to use non-serrate knife, because the sawing motions create a lot of crumbs and they are no nice to look at after you cut them. Just plunge the knife down to get nice fingers! Re-bake them again in the oven with sides up, and flip to the other side, bake again and you are done!
Recipe
Ingredients
90g butter, softened
150g caster sugar
2 eggs
1 tsp vanilla extract
1/4 tsp of ground nutmeg (or any other spices if you wish to add, or leave out)
250g plain flour
2 1/2 tsp baking powder
1/2 tsp salt
150g almonds, toasted
25g dried cranberries
Directions
1) Preheat oven to 180°C. Place almonds on baking tray and toast them for 10 mins or until you smell the almonds. Remove, let cool and increase oven temperature to 190°C. Meanwhile, if you prefer, you can roughly chop the cool almonds.
2) Beat together butter and sugar till light and fluffy. Add vanilla and one egg at a time, beating well in each addition. Sift flour, nutmeg, baking powder and salt in another bowl to mix well together. Add the dry ingredients to the wet and combine.
3) Add in almonds and cranberries to the mixture and mix till combine. Line 1 large baking tray. Using a metal spaluta and a rubber spaluta, form 2 logs measuring 22cm in length and 9cm in width. The dough will spread when bake, so be sure to leave enough spacing between the 2 logs. Or alternatively, bake the logs on different trays.
4) Bake the logs for 15- 20 mins, until they are pale golden. Remove from oven, lift the parchment and let cool on wire rack. Lower oven temperature to 150°C.
5) Using a sharp knife, slice the baked log into slices of 2-3cm thick. Lay them flat on one side, closely on the baking sheet. Return the sheet to oven for 15 mins, then turn over to another side, and bake for another 15 mins, until golden.
These biscuits will keep for about 1 month in an airtight container. Enjoy!
Ingredients
90g butter, softened
150g caster sugar
2 eggs
1 tsp vanilla extract
1/4 tsp of ground nutmeg (or any other spices if you wish to add, or leave out)
250g plain flour
2 1/2 tsp baking powder
1/2 tsp salt
150g almonds, toasted
25g dried cranberries
Directions
1) Preheat oven to 180°C. Place almonds on baking tray and toast them for 10 mins or until you smell the almonds. Remove, let cool and increase oven temperature to 190°C. Meanwhile, if you prefer, you can roughly chop the cool almonds.
2) Beat together butter and sugar till light and fluffy. Add vanilla and one egg at a time, beating well in each addition. Sift flour, nutmeg, baking powder and salt in another bowl to mix well together. Add the dry ingredients to the wet and combine.
3) Add in almonds and cranberries to the mixture and mix till combine. Line 1 large baking tray. Using a metal spaluta and a rubber spaluta, form 2 logs measuring 22cm in length and 9cm in width. The dough will spread when bake, so be sure to leave enough spacing between the 2 logs. Or alternatively, bake the logs on different trays.
4) Bake the logs for 15- 20 mins, until they are pale golden. Remove from oven, lift the parchment and let cool on wire rack. Lower oven temperature to 150°C.
5) Using a sharp knife, slice the baked log into slices of 2-3cm thick. Lay them flat on one side, closely on the baking sheet. Return the sheet to oven for 15 mins, then turn over to another side, and bake for another 15 mins, until golden.
These biscuits will keep for about 1 month in an airtight container. Enjoy!