Not only is this recipe very tasty but when it was taken to the Cordon Bleu cooking school as an example of an ethnic food; the chefs all took the recipe to use for themselves.
A true Mandelbrot has almonds in it that's what mandel means (almonds). This is not mandelbrot. I make real mandelbrot every year with lots of almonds and it is delicious.
This recipe wasn't as easy as I thought but the taste was delicous. Next time I'll try using chocolate chips instead of the syrup which decided to ooze out. Other than the difficulty of folding and creasing the cookie/cake was great. - Steph
This recipe was so good! I loved it the 1st time it was pretty hard but after adding more flour and substituting the chocolate syrup for chocolate chips it was great!
Interesting cookie but not mandelbrot. "Mandelbrot" is Yiddish for "Almond bread" and resembles almond biscotti only lighter and fluffier. By replacing the almond flavor with orange and chocolate this recipe creates something else entirely.
An absolutely AMAZING recipe. If you can get around the difficulties of folding the incredibly thick sticky dough you've got one of the best deserts I've ever tasted. I'm a horrible cook and even I didn't do too badly.
This cookie is actually less time consuming to make than most! A plus for weeknights. The key to making these is to coat the countertop with a dusting of flour before rolling out the loaf. Otherwise it's a very sticky mess. I tried just coating my hands with cooking spray but that didn't work. Just a pinch of flour did the trick. I also chopped my choc.chips up before loading them into the loaf. Use zest if you can; the orange/chocolate flavor is soooo delicious!
Tasty! Be careful though the dough is seriously sticky.
Although it turned out good it was a nightmare making it. I eventually ended up adding water to the recipe just to get the ingredients to mix together.
