Mom's Mandelbrot

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.

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

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 eggs
• 3 cups all-purpose flour
• ¾ cup vegetable oil
• 1 cup sugar
• 1 cup mini semisweet chocolate chips
• 1 cup coarsely chopped almonds

Recipe Instructions

Step 1

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

Step 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.

Step 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.