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Chocolate Dipped Mandelbrot


The traditional Ashkenazi double-baked almond cookie, mandelbrot (similar to a biscotti), dipped in chocolate. While this cookie is good on its own even without the chocolate or served with coffee, the chocolate makes it feel like more of a treat.


  • 3 eggs
  • 3 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of one lemon
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 1 cup slivered almonds
  • 1 cup chocolate chips


  • Preheat oven to 350°. Prepare two cookie sheets with baking paper and spray with oil.
  • Beat eggs on high in a mixer until foamy, about 3 minutes.
  • In a separate bowl combine the flour, baking powder, baking soda, lemon zest, and salt.
  • Add the sugar, oil, vanilla extract, and almond extract to the mixer. Beat on medium until blended.
  • Add the flour mixture to the liquid mixture and mix on low until just incorporated.
  • Add the almonds. Mix on low until just incorporated.
  • For the dough into two logs and place on the two baking sheets.
  • Cook 35-40 minutes until loaves are firm but remain slightly soft when pressed.
  • Remove from oven and let cool for 15 minutes.
  • Slice the loaf into ¾-1 inch pieces. Place back on the baking sheet on their side.
  • Return to oven. Bake until the pieces are fully dry and slightly golden on both sides, about 20 minutes on each side.
  • Remove from oven to a cooling rack and allow to cool.
  • Once the cookies are cooled, melt chocolate in a medium-sized bowl.
  • Dip cookies in the chocolate sauce one at a time.