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.
- 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
- 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.