Mom’s Mandelbrot

  • Recipe By
  • Published Sep 2nd
  • Ready In55m
  • Servings36
  • Calories151
This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.

Mom’s Mandelbrot Ingredients

The following are the ingredients needed to make delicious Mom’s Mandelbrot for 36 servings:

  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup mini semisweet chocolate chips
  • 1 cup coarsely chopped almonds

Mom’s Mandelbrot Cooking Instructions

  • Prep20m
  • Cook35m
  • Ready In55m

To cook Mom’s Mandelbrot, you need about 20 minutes of preparation time. The time needed to cook this Mom’s Mandelbrot is about 35 minutes , and you can serve your Mom’s Mandelbrot within 55 minutes . The following are the steps to cook Mom’s Mandelbrot easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. 2 Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
  3. 3 Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

Nutrition Facts

Per Serving: 151 calories; 8.5 grams of fat; 17.3 grams of carbohydrates; 2.6 grams of protein; 16 milligrams of cholesterol; 36 milligrams of sodium.

  1. Feb 2nd 2011

    By far the easiest alternative to biscotti recipe but I wish I had chopped sliced almond instead of coarsely chopping whole almonds because the nuts and chocolate chips made it hard to form ...

  2. Dec 17th 2009

    Excellent recipe. Easy to make and follow. The first time I made these I kept to the recipe. Now (a year later) I use 1 cup almond, 1/2 cup 73% bittersweet chocolate. The almonds get chopped ...

  3. Sep 15th 2008

    Very good mandelbrot! I was glad that this recipe did not have a crumbly consistency, like many of the other mandelbrot and biscotti recipes I have tried. I will make this again, soon :-)

  4. Jan 2nd 2008

    These were very good. To add a nice touch and some more flavor:In the top of a double boiler, melt 12oz chocolate chips with 2 tablespoonsshortening, stirring frequently.Dip half of eac ...

  5. Dec 23rd 2007

    I found that I needed to add more flour since the batter seemed a bit runny (from all the oil). Other than that, they were great. Like biscotti.

  6. Dec 16th 2007

    Not at all what I expected. It had a weird texture, not crunchy like biscotti. I even let it cool and rebaked it, thinking that it might make it crunchier.

  7. Dec 5th 2007

    This was pretty easy to make, except I found the dough a little sticky to work with. I also used 1/2 Cup semi-sweet chocolate chips and 1/2 Cup cherry chips instead of the nuts and mini-chi ...

  8. Oct 16th 2007

    Great texture and easy to make--I didn't have almonds so used a little bit extra mini chocolate chips--great recipe!

  9. Sep 16th 2007

    delicious recipe! not too sweet and not too dry! i recommend a combination of coarse chopped and finely chopped almonds for a nice texture. Dough is sticky so i recommend wetting your hands ...