“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.” - by susan yale
Ingredients
Adjust Servings
Original recipe yields 36 mandelbrot
Directions
- 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.
Nutrition
Amount Per Serving (36 total)
- Calories
- 151 cal
- 8%
- Fat
- 8.5 g
- 13%
- Carbs
- 17.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"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 lo..." See moreaves as it is much easier and makes for a cleaner looking product."
Jordan
"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 :-)..." See more"
Numina
"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 Bull..." See moreet 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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