Mandelbrot
A twice-baked, crunchy cookie similar to Italian biscotti, but often richer with oil instead of butter. Perfect for dipping in coffee or tea, these Mandelbrot are studded with chocolate chips and almonds.
For 30 servings
11 steps. 55 minutes total.
- 1
Preheat your oven to 350°F (175°C)
- a.Line a large baking sheet with parchment paper.
- 2
Step 2
- a.In a large bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, baking powder, and salt.
- 3
Step 3
- a.In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients
- a.Mix with a spatula or wooden spoon until just combined. Gently fold in the sliced almonds and chocolate chips. The dough will be sticky.
- 5
Lightly flour your hands and turn the dough out onto a lightly floured surface
- a.Divide the dough in half. Shape each half into a log about 12 inches long and 3 inches wide. Carefully transfer the logs to the prepared baking sheet, leaving at least 4 inches between them.
- 6
Step 6
- a.In a small bowl, mix together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the topping. Sprinkle this mixture evenly over the tops of both logs.
- 7
Step 7
- a.Bake for 30-35 minutes, or until the logs are firm to the touch and light golden brown. The logs will spread during baking.
- 8
Step 8
- a.Remove the baking sheet from the oven and let the logs cool on the sheet for 15-20 minutes. This step is crucial; if they are too hot, they will crumble when sliced.
- 9
Carefully transfer one log to a cutting board
- a.Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices. Repeat with the second log.
- 10
Arrange the slices cut-side down in a single layer back on the baking sheet
- a.You may need a second sheet. Bake for 10 minutes. Remove from the oven, flip each slice over, and bake for another 8-10 minutes until they are dry, crisp, and golden.
- 11
Transfer the Mandelbrot to a wire rack to cool completely
- a.They will become even crunchier as they cool. Store in an airtight container at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough is very sticky. Don't be tempted to add too much extra flour; just use floured hands and a floured surface to make it manageable.
- 2A serrated bread knife is the best tool for slicing the logs cleanly without squishing them.
- 3Don't skip the cooling step before slicing. If the logs are too hot, they will fall apart.
- 4Ensure the cookies are completely cool before storing to prevent them from becoming soft.
- 5For extra flavor, toast the almonds in a dry skillet over medium heat for 3-5 minutes before adding them to the dough.
Adapt it for your goals.
Add-ins
Replace almonds and chocolate chips with other ingredients like walnuts, pecans, dried cranberries, raisins, or chopped candied ginger.
FlavorFlavor
Add the zest of one orange or lemon to the wet ingredients for a bright, citrusy flavor.
ToppingTopping
After the final bake and cooling, dip one end of each Mandelbrot in melted dark or white chocolate and let it set on parchment paper.
SpiceSpice
Add 1/2 teaspoon of ground cardamom or nutmeg to the dry ingredients for a warmer spice profile.
Why this is on our healthy list.
Source of Healthy Fats
The use of vegetable oil and almonds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed as part of a balanced diet.
Provides Lasting Energy
The combination of carbohydrates from flour and sugar, along with protein and fat from eggs and nuts, offers a balanced source of energy, making it a satisfying snack.
Mood-Boosting Properties
Chocolate chips contain compounds like theobromine and phenylethylamine, which can have a positive effect on mood and create a feeling of well-being.
Frequently asked questions
Mandelbrot, meaning 'almond bread' in Yiddish, is a traditional Ashkenazi Jewish cookie. It's known for its crunchy texture, achieved by baking it twice, similar to Italian biscotti.