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Mom's Mandelbrot

Mom's Mandelbrot

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
susan yale

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 {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cynthia B
25

Cynthia B

9/16/2007

delicious recipe! not too sweet and good amount of almonds. I do recommend toasting the almonds slightly beforehand to enhance the almond flavour. also wait the full 20 min before slicing the warm loaves as it is much easier and makes for a cleaner looking product.

Jordan
15

Jordan

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 :-)

Numina
14

Numina

12/11/2010

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.

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