Mandelbrot are crunchy cookies similar to Italian biscotti. They always contain almonds ("mandelbrot" means "almond bread" in German); we add dried cherries and a drizzle of chocolate. Butter makes the cookies extra crunchy. You can bake and decorate the mandelbrot several days in advance; store at room temperature in an airtight container.
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
1/2 cup chopped dried cherries
1/2 cup finely chopped almonds, toasted
1/4 cup dark chocolate chips
1 teaspoon light-colored corn syrup
1 teaspoon water
How to Make It
Preheat oven to 325°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in eggs and vanilla. Add flour mixture to sugar mixture; beat until combined. Stir in cherries and almonds.
Shape dough into 2 (9-inch-long) rolls. Place rolls on a baking sheet covered with parchment paper; pat to 1-inch thickness. Bake at 325° for 30 minutes or until rolls are golden. Cool on baking sheet 10 minutes.
Cut each roll diagonally into 12 (1/2-inch-thick) slices. Place, cut sides down, on baking sheet. Bake at 325° for 15 minutes. Turn the cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.
Combine chocolate chips, corn syrup, and 1 teaspoon water in a small bowl. Microwave at HIGH 10 seconds at a time until nearly melted; stir until smooth. Spoon chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Drizzle chocolate over cookies.