Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

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.

Alison Ashton
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
24 servings (serving size: 1 mandelbrot)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

117 calories; calories from fat 32%; fat 4.1g; saturated fat 1.8g; mono fat 1.1g; poly fat 0.4g; protein 2.1g; carbohydrates 17.7g; fiber 0.7g; cholesterol 23mg; iron 0.6mg; sodium 74mg; calcium 27mg.
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