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| Mom's Mandelbrot |
"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."
Ingredients :
- 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
Instructions :
| Prep : 20M | Cook : 36M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Beat 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.
- Bake 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.
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