Chocolate-Drizzled Mandelbrot |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 325°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
3. 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.
4. 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.
5. 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.
6. 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.
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