This mandelbrot recipe is the Jewish equivalent to biscotti. It was handed down through three generations, though I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Store this in an airtight container, and the cookies will keep for about two weeks.
Ingredients
- eggs: 3 piece
- vegetable oil: 0.75 cup
- sugar: 1 cup
- vanilla extract: 1 tsp
- all-purpose flour: 3 cups
- salt: 0.25 tsp
- baking powder: 1 tsp
- mini semisweet chocolate chips: 1 cup
- almonds: 1 cup (coarsely chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
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Beat together eggs, oil, sugar, and vanilla extract until well blended. Sift together flour, salt, and baking powder; and stir into egg mixture until well mixed. Fold in chocolate chips and almonds. Form two logs, 3 inches in diameter, and place onto the baking sheets.
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Bake in the preheated oven for 25 minutes, then remove from the oven and cut into 1-inch diagonal slices. Lay slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.
