We’re members of a local vintage car club (Austin-Healey) and frequently get together with other members for parties or just casual gatherings. It seems like every time we go to one, I end up begging one of the members, Cyndy, for her recipes! One time it was a recipe for Sables, a light delicious sugar-type cookie and this time it was for this Chocolate Chip Mandelbrot.
I kept calling it biscotti before getting the actual recipe, but there’s a definite difference in the texture and taste. Both are twice-cooked (actually, three times on this one) and are sliced from small loaves, but the Mandelbrot is denser and not as hard and crunchy as biscotti. I loved it!
Mandelbrodt is a Yiddish word meaning “almond bread” and is traditionally made using almonds, but this one is a little different. I ended up drizzling a little chocolate over them because what’s not better with a little chocolate drizzle, and it really topped them off nicely. It also fulfilled one of my criterion for sweets – it was fantastic with coffee and got better each day!
- 2 sticks (1/2 lb) butter, softened
- 1 C sugar
- 3 eggs
- 2 1/2 tsp vanilla
- 3 C flour
- 1/2 tsp baking powder
- 12 oz mini chocolate chips
Preheat oven to 325 degrees. Cream butter and sugar, then add eggs one at a time. Mix in vanilla. Combine flour and baking powder in a medium bowl and gradually add to creamed mixture, scraping down the sides of the mixing bowl as needed. Stir in chocolate chips.
With wet hands form 4 loaves as uniformly as possible. Using 2 ungreased cookie sheets, place two loaves on each sheet lengthwise. Bake for 16 -17 minutes until the bottom is lightly browned. Slice the loaves into about 1 in. wide slices. Turn the slices on their sides and return to oven for 8 more minutes. Turn slices over and brown the second side for 5 more minutes. Watch carefully because the cookies tend to brown quickly.
Tips and Stuff:
I used salted butter because that's what I had.
I didn't have mini chocolate chips, so I finely chopped about 12 oz. of good bulk milk chocolate that I had. They weren't as pretty as Cyndy's, but it worked well.
I melted about 6 oz. of the same chocolate in a double-boiler till smooth, poured it into a zip lock bag, snipped a corner off and drizzled chocolate over the cooled Mandelbrot.
The loaves will be about 1 to 1 1/2 inch high and 8-9 inches long. I experimented and did one pan with parchment paper and one without and found that the pan without parchment paper browned a little better on the bottom.
Don't cut them more than an inch wide or they'll tend to break in half when you turn them on their sides to brown.
These would make great gifts.