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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 80 |
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Ilene Danuff of New York, New York, writes: This recipe was created by my mother. I've substituted chocolate chips for the M&M's MINIs that she uses. Mandelbrot is a traditional Jewish cookie that resembles biscotti but is more tender. Claire Danuff sprinkles her cookies with cinnamon sugar before baking, but we prefer them plain. To try the topping, combine 1/4 cup sugar with 1/2 teaspoon cinnamon. Active time: 20 min Start to finish: 2 hr Ingredients:
3 1/2 cups all-purpose flour |
1 cup sugar |
2 teaspoons baking powder |
1 teaspoon salt |
3 large eggs |
3/4 cup vegetable oil |
1 teaspoon vanilla |
1 1/4 cups walnuts (4 oz), chopped |
3/4 cup semisweet mini chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Whisk together eggs, oil, and vanilla in another bowl until combined, then stir oil mixture into flour mixture until combined well. (Dough will be crumbly.) Stir in walnuts and chocolate chips. Transfer mixture to a lightly floured surface and knead until a dough forms.
4. Quarter dough and firmly press each piece into a 10- by 2-inch log. Arrange logs 2 inches apart on an ungreased large baking sheet.
5. Bake in middle of oven until golden, about 30 minutes. Leave oven on.
6. Loosen logs from baking sheet with a metal spatula, then transfer to a cutting board and cool 5 minutes. Cut logs crosswise with a large heavy knife into 1/2-inch-wide slices and arrange on baking sheet, standing upright, 1/4 inch apart. Bake cookies in middle of oven until golden all over with firm centers, 10 to 12 minutes. Transfer to a rack to cool completely. (Cookies will crisp as they cool.)
7. Cooks' note: Cookies keep in an airtight container at room temperature 2 weeks.
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