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My review
Mom's Mandelbrot
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."
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Ingredients
55 m servings 151Original recipe yields 36 servings (36 mandelbrot)
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Directions
{{model.addEditText}} Print- 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
Read all reviews 2427 Ratings
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Most helpful positive review
9/16/2007
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
12/16/2007
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.
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9/16/2007
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...
12/17/2009
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 ...
9/15/2008
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 :-)
1/2/2008
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 bi...
10/16/2007
Great texture and easy to make--I didn't have almonds so used a little bit extra mini chocolate chips--great recipe!
2/2/2011
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 ...
12/5/2007
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. ...
12/23/2007
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.
12/16/2007
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.