My son's favorite cookie in the world. He has me bake a massive batch of these cookies for him once a year so he can wrap them in foil and freeze them so he can eat them year round! In place of chocolate syrup you can fold in chocolate chips, nuts or other goodies to suit your taste.

Cody

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Recipe Summary

Servings:
36
Yield:
3 -12 inch loaves
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place flour, baking powder, salt and sugar into an electric mixer's mixing bowl and mix well; blend eggs and 1/2 cup oil into mixture. Pour orange juice and orange zest into mixture; mix well. When the mixture becomes very thick take the mixing bowl out of the mixer and continue stirring with a wooden spoon (at this point the mixture is so thick that it could damage an electric mixer).

  • Separate dough into thirds. Roll (or spread with your hands) each chunk of dough into a rectangular shape. Sprinkle the chocolate syrup onto the center of each rectangle. Fold the sides of each rectangle into the center to form a loaf shape. Work with the loaf until there is no longer a crease that could break open while baking. Each roll will be approximately 12 inches long. Brush the outside of each roll lightly with oil. Sprinkle cinnamon and sugar on top of the rolls.

  • Bake on a nonstick cookie pan for 20 minutes. This is a firm, cake-like cookie. If you would rather a crispier cookie toast the cookie another 5 minutes. Cool on a wire rack. When cooled cut the loaves to form semi-circle shaped cookies.

Nutrition Facts

124 calories; protein 2.1g 4% DV; carbohydrates 19.8g 6% DV; fat 4.1g 6% DV; cholesterol 15.5mg 5% DV; sodium 97.4mg 4% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2003
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. Read More
(19)

Most helpful critical review

Rating: 1 stars
11/10/2005
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. Read More
(17)
15 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/16/2003
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. Read More
(19)
Rating: 1 stars
11/10/2005
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. Read More
(17)
Rating: 4 stars
12/10/2003
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 Read More
(12)
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Rating: 5 stars
12/24/2003
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! Read More
(9)
Rating: 1 stars
08/10/2005
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. Read More
(8)
Rating: 5 stars
06/12/2003
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. Read More
(5)
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Rating: 4 stars
11/09/2004
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! Read More
(5)
Rating: 4 stars
01/25/2005
Tasty! Be careful though the dough is seriously sticky. Read More
(4)
Rating: 3 stars
11/19/2004
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. Read More
(3)
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