Jewish version of Biscotti, these Chocolate Chip Mandelbrot are slightly cakey and are perfect tea time treat.
Continuing with my ‘Edible Gifts’ theme for Bake-a-thon, today I have an interesting cookie, Chocolate Chip Mandelbrot. This is a distant cousin of Italian Biscotti. These cookies are double baked similar to biscotti, but are slightly cakey instead of being hard.There are a few cookie recipes that I always make every year. These fruit & nut shortbread cookies are family favorite. So this year I made them along with today’s mandelbrot and some blondies (recipe coming up real soon). Biscotti are great as edible gifts because they are sturdy and can be shipped without the worry of breakage. Also they stay fresh longer than other cookies.
Mandelbrot, literally means, Almond bread in Yiddish. But these cookies have nothing to do with almonds. They are studded with mini chocolate chips instead. Feel free to change up the add-ins. Make them festive by adding cranberries and pistachio (perfect holiday combo in my opinion) or just about any of your favorite biscotti add-ins.This Chocolate Chip Mandelbrot is from Dorie Greenspan’s ‘Dorie’s Cookies‘ cookbook (via the Kitchn site). It has more eggs than regular biscotti recipe which makes the cookie slightly cakey. Oil is used instead of butter to help with the texture.Mandelbrot stay fresh in an airtight container for up to a week. Make a batch now, so you can serve them to friends and family this holiday season. Or better yet, give them away as edible gifts.
This is part of the Bake-a-thon 2017.