In the past, I was known for my biscotti recipes. So, you might be asking, what is Mandelbrot and why are you talking about biscotti? Mandelbrot and Biscotti are very similar – they are both double baked cookies. Biscotti literally translated from the Latin word “biscoctus” means “twice-cooked.” Mandelbrot means “almond bread”. The original Italian biscotti and Eastern European Mandelbrot were both made with almonds and were twice baked cookies.
Biscotti tend to be hard and crunchy, best dipped in coffee or milk. Mandelbrot tends to be a little more delicate than biscotti with a crisp exterior and a slightly softer crumb, thus, no need for dunking.
Biscotti and Mandelbrot both start with a dough that you form into a loaf which is baked until set. Then, the loaf is sliced into cookies which are baked a second time until they acquire the perfect degree of crispness.
Most of my recipes for these types of cookies require the use of a mixer or a very sturdy mixing utensil and make a rather large batch of biscotti. This particular recipe is super easy,requires no extra tools, and it makes a very small batch of only12 – 14 small cookies, which is perfect for just a few people.The recipe comes together in minutes with ingredients you probably have in your kitchen right now. You can use regular flour or gluten free all purpose flour. I personally like the King Arthur gluten free cup for cup mix. Feel free to substitute other nuts, use raisins, add a little cinnamon spice, add craisins, you can truly make it your own. It is a lot easier to slice the Mandelbrot when you allow the loaf to cool for 3 hours or more. But, if you can’t or don’t want to wait that long, please see my note below the recipe.
Thanks for visiting the Americus Garden Inn Bed and Breakfast blog. Hope you’ll visit us again, soon. Let me know if you try this recipe. I know you’ll love it!
Easy Chocolate Chip Mandelbrot with nuts (gluten free or not)
Yield: about 12 – 14 cookies
3 TBS brown sugar (or regular sugar)
4 teaspoons oil
1/2 teaspoon pure vanilla extract (or almond extract)
1/2 cup all-purpose gluten free flour blend (or regular all-purpose flour)
1/4 heaping teaspoon baking powder
Sprinkle of cinnamon, if desired
1/4 cup chopped walnuts or pecans or almonds
1/4 cup chocolate chips
- Preheat oven to 350 F. Spray a mini loaf pan with nonstick spray.
- In a medium bowl, whisk together the brown sugar and oil. Stir in egg and beat well, then add vanilla.
- In a small bowl, combine flour, baking powder, salt and cinnamon. Mix in chopped nuts and chocolate chips.
- Add dry to wet ingredients and mix just until combined.
- Spread batter into prepared mini loaf pan.
- Bake at 350 until puffed up and lightly golden, and seems set (cake might be cracked on top), about 30-35 minutes. Cool fifteen minutes, then remove from pan and wrap tightly in foil. Chill 3 hours or overnight in the refrigerator*.
- Slice into thin (about ¼ inch) slices and place on a baking sheet in a single layer. Bake at 350 F until golden, turning once – about 10 – 15 minutes total.
*You can skip the foil wrap and 3 hour chilling, if you are in a hurry. But, make sure the loaf is cool enough to slice. If it is too hot, it will crumble.