Mom's Mandelbrot

Mom's Mandelbrot

16

"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

55 m servings 151 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

16
  1. 20 Ratings

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Most helpful positive review

delicious recipe! not too sweet and not too dry! i recommend a combination of coarse chopped and finely chopped almonds for a nice texture. Dough is sticky so i recommend wetting your hands a b...

Most helpful critical review

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.

delicious recipe! not too sweet and not too dry! i recommend a combination of coarse chopped and finely chopped almonds for a nice texture. Dough is sticky so i recommend wetting your hands a b...

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 ...

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 :-)

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 bi...

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

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 ...

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. ...

I found that I needed to add more flour since the batter seemed a bit runny (from all the oil). Other than that, they were great. Like biscotti.

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.