Mom's Mandelbrot Recipe -
Mom's Mandelbrot Recipe
  • READY IN 55 mins

Mom's Mandelbrot

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 36 mandelbrot Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Sep 16, 2007

delicious recipe! not too sweet and good amount of almonds. I do recommend toasting the almonds slightly beforehand to enhance the almond flavour. also wait the full 20 min before slicing the warm loaves as it is much easier and makes for a cleaner looking product.

Most Helpful Critical Review
Dec 16, 2007

Not at all what I expected. It had a weird texture, not crunchy like biscotti. I even let it cool and rebaked it, thinking that it might make it crunchier.

Dec 11, 2010

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.

Sep 15, 2008

Very good mandelbrot! I was glad that this recipe did not have a crumbly consistency, like many of the other mandelbrot and biscotti recipes I have tried. I will make this again, soon :-)

Jan 02, 2008

These were very good. To add a nice touch and some more flavor: In the top of a double boiler, melt 12oz chocolate chips with 2 tablespoons shortening, stirring frequently. Dip half of each biscotti stick in chocolate and then let cool.

Oct 16, 2007

Great texture and easy to make--I didn't have almonds so used a little bit extra mini chocolate chips--great recipe!

Feb 04, 2011

By far the easiest alternative to biscotti recipe but I wish I had chopped sliced almond instead of coarsely chopping whole almonds because the nuts and chocolate chips made it hard to form the loaf. Overall a nice addition to my hot coffee and tea drinks in the morning.

Dec 05, 2007

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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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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