I love Leah Koenig’s series of tiny cookbooks. This is taken from her book of Sweets and is a great recipe to bake ahead as they keep well. VP

Adapted from Little Book of Jewish Sweets, Chronicle Books, 2019

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Tu Bishvat recipe

Bake

Ingredients

Name: Chocolate-cranberry mandelbrot
Ingredients: 420g plain flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt 225g unsalted butter or non-hydrogenated margarine, at room temperature 250g sugar 4 eggs 1 ½ tsp vanilla extract 1 tsp orange juice or water 100g roasted unsalted almonds, finely chopped 180g semisweet chocolate chips 105g dried cranberries, coarsely chopped

420g plain flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

225g unsalted butter or non-hydrogenated margarine, at room temperature

250g sugar

4 eggs

1 ½ tsp vanilla extract

1 tsp orange juice or water

100g roasted unsalted almonds, finely chopped

180g semisweet chocolate chips

105g dried cranberries, coarsely chopped