Reviewed: Nov. 10, 2005

A true Mandelbrot has almonds in it, that's what mandel means (almonds). This is not mandelbrot. I make real mandelbrot every year with lots of almonds and it is delicious.

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HELGA1010

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Reviewed: Aug. 10, 2005

Interesting cookie, but not mandelbrot. "Mandelbrot" is Yiddish for "Almond bread" and resembles almond biscotti, only lighter and fluffier. By replacing the almond flavor with orange and chocolate, this recipe creates something else entirely.

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Woolverine

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Reviewed: Jan. 25, 2005

Tasty! Be careful though, the dough is seriously sticky.

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MELLOWCHEDDAR

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Reviewed: Nov. 19, 2004

Although it turned out good, it was a nightmare making it. I eventually ended up adding water to the recipe just to get the ingredients to mix together.

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cookinghappy

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Reviewed: Nov. 9, 2004

This cookie is actually less time consuming to make than most! A plus for weeknights. The key to making these is to coat the countertop with a dusting of flour before rolling out the loaf. Otherwise it's a very sticky mess. I tried just coating my hands with cooking spray but that didn't work. Just a pinch of flour did the trick. I also chopped my choc.chips up before loading them into the loaf. Use zest if you can; the orange/chocolate flavor is soooo delicious!

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CAROLINEL

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Reviewed: Dec. 10, 2003

This recipe was so good! I loved it, the 1st time it was pretty hard but after adding more flour and substituting the chocolate syrup for chocolate chips, it was great!

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PINKY58

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Reviewed: Oct. 14, 2001

This recipe wasn't as easy as I thought, but the taste was delicous. Next time I'll try using chocolate chips instead of the syrup which decided to ooze out. Other than the difficulty of folding and creasing, the cookie/cake was great. - Steph

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re-mixxed

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Reviewed: Jul. 23, 2001

maybe i didnt make this right, but i didnt seem to like it. it tasted more like a crunchy bread than a cookie.

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SPACEODDITY

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Reviewed: Feb. 2, 2001

I thought this was a little difficult to make.

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mtoyne

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2000

An absolutely AMAZING recipe. If you can get around the difficulties of folding the incredibly thick, sticky dough, you've got one of the best deserts I've ever tasted. I'm a horrible cook, and even I didn't do too badly.

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SARAGON

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Reviewed: Sep. 5, 2000

Not only is this recipe very tasty but when it was taken to the Cordon Bleu cooking school as an example of an ethnic food; the chefs all took the recipe to use for themselves.

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