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My review
Mandelbrot
Cody
"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."
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Ingredients
servings 124Original recipe yields 36 servings (3 -12 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1415 Ratings
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Most helpful positive review
9/5/2000
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.
Most helpful critical review
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.
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9/5/2000
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.
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.
10/14/2001
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...
12/10/2003
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!
8/10/2005
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 choco...
11/9/2004
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. Ot...
12/10/2000
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 ...
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.