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. [inlinkz_linkup id=740397 mode=1]
Chocolate Chip Mandelbrot Recipe
For the Mandelbrot Batter:
- 3 cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3 Large Eggs, at room temperature
- 1 cup Granulated Sugar
- 1 cup Oil (flavorless like canola)
- 1 tsp vanilla extract
- 1 cup Mini Semisweet chocolate chips
For Cinnamon Sugar:
- 2 tbsp Granulated Sugar
- ½ tsp Ground Cinnamon
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Sieve flour, baking powder and salt into a mixing bowl. Set aside.
- Whisk the eggs and the sugar until smooth. Add the oil and the vanilla; whisk until the smooth, glossy and thickened.
- Using a sturdy rubber spatula, add half of the flour mixture, stir until the flour mixes in. Add the remaining flour mixture and stir well until almost incorporated. Add the chocolate and mix well.
- Scoop about ¼ of the mixture onto the baking sheet -- into a 2" wide and 6" long log. Repeat with the remaining mixture and make 3 more logs of the same size -- leaving about 2" between the logs.
- Mix granulated sugar with ground cinnamon in a small bowl.
- Sprinkle the logs with the cinnamon sugar and bake for 20 minutes. Rotate the baking sheet and bake for another 15~20 minutes or until golden brown on top and deeply golden brown on the bottom.
- Remove the baking sheet from the oven and let cool for a little bit. When it is cool enough to handle, cut the logs at an angle into ½" thick slices. Transfer the slices cut side down onto a baking sheet. Sprinkle with more cinnamon sugar and bake for 10 minutes more. Place the baking sheet on a rack and let the cookies cool completely.