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 bit while shaping the logs. will definitely make again and again!
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.
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 biscotti stick in chocolate and then let cool.
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 loaf. Overall a nice addition to my hot coffee and tea drinks in the morning.
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.
Loved this Mandelbrot. Will absolutely make it again. I followed recipe exactly, but I did change a few of the directions. I often make Biscotti for my family, so I used some of those methods and applied them to this recipe. 1. I mix the chocolate chips and slivered almonds in with the flour. This assures an even distribution in the finished cookie. 2. After mixing all the ingredients, I refrigerate the dough for 30 minutes. This makes it not so "sticky", and easier to work with. 3. I dump the dough onto a floured bread board and then form it into two logs. Be sure to flour the bread board. I then transfer the logs to a baking sheet, lined with parchment paper. I always use parchment paper. Use a pastry brush to brush off any excess flour from the top of your logs. 4. I bake my logs in a preheated 350 degree oven for 30 minutes, to get some color on the logs. 5. I remove the logs from the oven and let them rest for 15 minutes so they are easy to handle. Leave your oven on at 350 degrees while the logs are cooling. 6. Slice the logs at an angle, so you get longer slices. Return the slices to the baking sheet, standing them on their bottoms, not laying on their sides. 7. Return the sliced logs to the oven for 15 more minutes. Cool. Enjoy.
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.
