Mom's Mandelbrot

In this traditional Jewish mandelbrot recipe, chocolate-and-almond bread is twice baked — first in logs and then in slices — and eaten as a cookie.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 151 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

Step 2

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, three inches in diameter, and place onto the baking sheets.

Step 3

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.