This mandelbrot recipe is the Jewish equivalent to biscotti. It was handed down through three generations, though I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Store this in an airtight container, and the cookies will keep for about two weeks.
Ingredients
- 3 eggs
- ¾ cup vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup mini semisweet chocolate chips
- 1 cup coarsely chopped almonds
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Step 2
Beat together eggs, oil, sugar, and vanilla extract until well blended. Sift together flour, salt, and baking powder; and stir into egg mixture until well mixed. Fold in chocolate chips and almonds. Form two logs, 3 inches in diameter, and place onto the baking sheets.
Step 3
Bake in the preheated oven for 25 minutes, then remove from the oven and cut into 1-inch diagonal slices. Lay slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 151 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 9% |
Cholesterol16mg | 5% |
Sodium36mg | 2% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 4% |
Total Sugars8g | |
Protein3g | |
Calcium23mg | 2% |
Iron1mg | 5% |
Potassium63mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Yummalicious
- 17 years ago
This was pretty easy to make, except I found the dough a little sticky to work with. I also used 1/2 Cup semi-sweet chocolate chips and 1/2 Cup cherry chips instead of the nuts and mini-chips. This recipe is DELICIOUS! Not as rock hard as biscotti. Family and friends raved on this. Will definitely make again.
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- by: Numina
- 15 years ago
Excellent recipe. Easy to make and follow. The first time I made these I kept to the recipe. Now (a year later) I use 1 cup almond, 1/2 cup 73% bittersweet chocolate. The almonds get chopped in a Bullet so I get a mix of almond dust, and chunks that help reduce the stickiness. This has become a family favorite.
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- by: Mruth4
- 11 years ago
This was a good recipe but seemed like it was missing something. I made it a second time and sprinkled a generous amount of cinnamon-sugar mixture along the top before baking. Yep! It was missing cinnamon! The dough is very sticky so you kind of have to slap it on the pan and can’t really shape it. Don’t worry, once it’s baked, you can’t tell it looked like that at one point!
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- by: Jodi Bogen
- 10 years ago
I substituted half all purpose and half whole wheat. Only use 3/4 of the amount for the whole wheat. In the recipe for 36 that would be 1.5 cups all purpose and 1 1/8 cups whole wheat.
Everyone loved this. I also ruled in cinnamon/sugar mixture after slicing to back second time.
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- by: Sunshinelady5
- 9 years ago
I like this recipe a lot…much like the one from my mother-in-law that I’ve made for almost 50 years. Just a few suggestions: Use slivered almonds. Sometimes I use walnuts instead and leave the chocolate chips out. When I bake them for the second time, I sprinkle a cinnamon-sugar mix over them. I also dip them in melted chocolate sometimes either on one side or just one end. They are a favorite at our house for sure.
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- by: ADLEVINE
- 8 years ago
Loved this Mandelbrot. Will absolutely make it again. I followed recipe exactly, but I did change a few of the directions. I often make Biscotti for my family, so I used some of those methods and applied them to this recipe. 1. I mix the chocolate chips and slivered almonds in with the flour. This assures an even distribution in the finished cookie. 2. After mixing all the ingredients, I refrigerate the dough for 30 minutes. This makes it not so “sticky”, and easier to work with. 3. I dump the dough onto a floured bread board and then form it into two logs. Be sure to flour the bread board. I then transfer the logs to a baking sheet, lined with parchment paper. I always use parchment paper. Use a pastry brush to brush off any excess flour from the top of your logs. 4. I bake my logs in a preheated 350 degree oven for 30 minutes, to get some color on the logs. 5. I remove the logs from the oven and let them rest for 15 minutes so they are easy to handle. Leave your oven on at 350 degrees while the logs are cooling. 6. Slice the logs at an angle, so you get longer slices. Return the slices to the baking sheet, standing them on their bottoms, not laying on their sides. 7. Return the sliced logs to the oven for 15 more minutes. Cool. Enjoy.
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- by: SBC1023
- 7 years ago
This went together quickly for me. I used slivered almonds, didn’t chop them any further, chocolate chips and a little less than a half cup of shredded coconut that was looking for a home. From past experience with biscotti, I wet my hands before shaping and shaped them on a parchment-covered baking sheet. Use a serrated knife to slice, but don’t saw. You can also use the flat side of the blade of the knife to help flip the slices on their sides. I sprinkled on a little vanilla sugar before the second baking. Very tasty!
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- by: Nancy Intermill
- 6 years ago
These were just like I remembered my mother making. I did not put in the chocolate chips–more authentic with just the nuts. After the 10 minutes of toasting, I turned off the oven and let them sit in the cooling oven, just to crisp up a little more.
Yum! Comfort food!
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- by: Jackie Bollen
- 4 years ago
I used half the amount of chocolate chips, and used 1 1/2 tsp vanilla and 1 1/2 tsp almond extract. Could have actually used 2 tsp of each. Also liberally dusted with cinnamon sugar before baking. Very tender and easy to slice before second baking. Next time I may use cinnamon in the mix since I feel that flavor is lacking in the above recipe.
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