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Mom's Mandelbrot Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • 2Beat 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.
  • 3Bake 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.
Ingredients
  • 36 servings
  • 151 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    151
    8%
  • Fat:
    8.5
    13%
  • Carbs:
    17.3
    6%
  • Protein:
    2.6
    5%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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