Homemade Mandelbrot. There are a couple of desserts that I love the most and funny enough they have the exact same ingredients. One is a cake and the other is this twice baked cookie. The Italians have biscotti, the Jews have mandelbrot. Mandelbrot is made with a touch more fat so dunking isn’t necessary to enjoy without breaking a tooth. Shout out to Instagram follower, shortcutstoshabbat.com who asked me for the recipe.
Harrowstyle Mandelbrot
Pre-heat oven to 350°. Grease sheet or cookie pan.
Cookie Dough 3 Eggs 3/4 Cup Vegetable Oil 1 Cup Sugar 1 Teaspoon Vanilla Extract 3 Cups of All Purpose Flour, Sifted 1/4 Teaspoon Salt 1 Teaspoon Baking Powder 1 Cup Chocolate Chips (optional) 1 Cup Chopped Almonds (optional)
Cinnamon/Sugar Mixture 1/4 Cup of Cinnamon with 1 1/2 Cups of Sugar (adjust to how much cinnamon taste you prefer)
Beat together eggs, oil, sugar, and vanilla in a medium bowl. Mix sifted flour, salt and baking powder together in small bowl. Add flour mixture to wet mixture, mix until incorporated. Fold in optional chocolate chips or almonds.
Divide dough into two logs about 3 inches in width on baking sheet, (no need to be precise.)
Bake for 25 minutes. Remove from oven and cut logs into individual slices. Bathe slices in cinnamon sugar on both sides and return to pan to bake for an additional 10 minutes.
Note: You don’t have to use cinnamon/sugar mixture. You can make these with different adds in such as dried fruit, nuts, chocolate or enjoy plain.
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