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Mom's Mandelbrot

SUBMITTED BY: susan yale

"This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks."

RECIPE RATING:

Read Reviews (8)

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PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min
Original recipe yield 36 mandelbrot

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 eggs
3/4 cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup mini semisweet chocolate chips
1 cup coarsely chopped almonds

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

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REVIEWS

Reviewed on Sep. 16, 2007 by Cynthia B

delicious recipe! not too sweet and good amount of almonds. I do recommend toasting the... MORE

Reviewed on Sep. 15, 2008 by Jordan

Very good mandelbrot! I was glad that this recipe did not have a crumbly consistency, like... MORE

Reviewed on Dec. 5, 2007 by yummalicious

This was pretty easy to make, except I found the dough a little sticky to work with. I also... MORE

Reviewed on Oct. 16, 2007 by KatieMac

Great texture and easy to make--I didn't have almonds so used a little bit extra mini... MORE

Reviewed on Sep. 21, 2007 by TALLYLOO

These were sooo tasty! My husband loved them! very,very easy to make... in fact Im starting my... MORE

Reviewed on Jan. 2, 2008 by ~Krazy KK~

These were very good. To add a nice touch and some more flavor: In the top of a double... MORE

Reviewed on Dec. 23, 2007 by bugbiteme

I found that I needed to add more flour since the batter seemed a bit runny (from all the... MORE

Reviewed on Dec. 16, 2007 by Robyn

Not at all what I expected. It had a weird texture, not crunchy like biscotti. I even let it... MORE