Chocolate Chip Mandelbrot Cookies Recipe

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Chocolate Chip Mandelbrot Cookies Recipe

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"Mandelbrot" in Yiddish literally means "Almond Bread" and dates back to 19th century Eastern Europe. It is a twice-baked cookie made with oil and almonds. There are many variations, such as adding different types of dried fruits and nuts. My version of this "Jewish Biscotti" is more modern-American with the addition of chocolate chips. —Kimberly Scott, Kosciusko, Mississippi
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min./batch + cooling

Ingredients

  • 3 large eggs
  • 1-1/4 cups sugar, divided
  • 3/4 cup canola oil
  • 2 to 3 tablespoons grated orange peel
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 4 teaspoons ground cinnamon, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unblanched almonds, coarsely chopped
  • 1 cup (6 ounces) dark chocolate chips

Directions

Whisk eggs and 1 cup sugar until well blended. Add oil, orange peel and extract; whisk until smooth. In another bowl, whisk flour, 1 teaspoon cinnamon, baking powder and salt; gradually beat into orange mixture. Stir in almonds and chocolate chips. Refrigerate, covered, for 3 hours.
Preheat oven to 350°. Using lightly oiled hands, divide dough into four portions. On a parchment paper-lined baking sheet, shape two portions into 7x4-in. rectangles. Repeat with remaining dough. Bake until tops are golden brown, 25-30 minutes.
Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1-in. slices. Place cut side down on baking sheets. Combine remaining sugar and cinnamon; sprinkle over slices. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container. Yield: about 4 dozen
Originally published as Chocolate Chip Mandelbrot Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 127 calories, 7g fat (1g saturated fat), 12mg cholesterol, 42mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 3 large eggs
  • 1-1/4 cups sugar, divided
  • 3/4 cup canola oil
  • 2 to 3 tablespoons grated orange peel
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 4 teaspoons ground cinnamon, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unblanched almonds, coarsely chopped
  • 1 cup (6 ounces) dark chocolate chips
  1. Whisk eggs and 1 cup sugar until well blended. Add oil, orange peel and extract; whisk until smooth. In another bowl, whisk flour, 1 teaspoon cinnamon, baking powder and salt; gradually beat into orange mixture. Stir in almonds and chocolate chips. Refrigerate, covered, for 3 hours.
  2. Preheat oven to 350°. Using lightly oiled hands, divide dough into four portions. On a parchment paper-lined baking sheet, shape two portions into 7x4-in. rectangles. Repeat with remaining dough. Bake until tops are golden brown, 25-30 minutes.
  3. Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1-in. slices. Place cut side down on baking sheets. Combine remaining sugar and cinnamon; sprinkle over slices. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container. Yield: about 4 dozen
Originally published as Chocolate Chip Mandelbrot Cookies in Cookies & Candies Bookazine 2017

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