Chocolate-Drizzled Mandelbrot

Chocolate-Drizzled Mandelbrot

CHOCOLATE-DRIZZLED MANDELBROT

Mandelbrot is German for “almond bread.” These are crunchy cookies similar to an Italian biscotti. The original recipe, from Cooking Light December 2009, called for dried cherries and dark chocolate chips. Instead, I used dried cranberries and semi-sweet chocolate chips, mainly because those were items I already had in the pantry and didn’t want to spend more money. It was easy to make, but it just takes some time to bake. They hold great as well, so perfect for gifts.

GATHER:

  • 1 3/4 cups all-purpose flour
  • 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 [I used dried cranberries]
  • 1/2 cup finely chopped almonds, toasted
  • 1/4 cup dark chocolate chips [I used semi-sweet chocolate chips]
  • 1 teaspoon light-colored corn syrup
  • 1 teaspoon water

MAKE:

  • Preheat oven to 325°.
  • Combine flour, baking powder, and salt in a medium bowl, stir with a whisk.
  • 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. Scrape sides with spatula if necessary. Stir in cherries, in this case, cranberries and almonds, using the spatula.
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  • Shape dough into 2 (9-inch-long) rolls. Place rolls on a baking sheet covered with parchment paper; pat to 1-inch thickness. [The dough is very sticky. I sprayed my hands with butter flavor cooking spray, or you can simply wet your hands, and formed the dough. Then I used a small knife, sprayed with the cooking spray as well, and leveled the two pieces of dough.] Bake at 325° for 30 minutes or until rolls are golden. Cool on baking sheet 10 minutes. The smell of this goodness when it comes out of the oven the first time is wonderful.
  • 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.
  • 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. [I did this 3 times] 
  • 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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The recipe makes 24 delicious cookies. They’re perfect dipped in milk or coffee.

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