Chocolate Chip Cinnamon Mandelbrot

“Can I ask you a favor?” That questions lead to a million loaves of Chocolate Chip Cinnamon Mandelbrot emerging from my oven. Ok. Not a million but a LOT. One of my oldest friends asked me to make several batches of her family mandelbrot recipe. The goal is to distribute them to her co-workers for this upcoming Jewish New Year.

In German, Mandelbrot means Almond Bread. This recipe has nothing to do with almonds or run-of-the-mill bread ingredients. Additionally, it’s actually a cookie. This recipe contains Matzoh cake meal and non-dairy chocolate chips. I was intrigued.

I named this baked delight Chocolate Chip Cinnamon Mandelbrot. It originally came to me through my friend who got it from her cousin’s cousin or something like that.

The last person before her added in the chocolate chips and increased the refrigeration time. Regardless, it’s a treasured family recipe and I was happy to recreate it. In addition, the result is delicious so I am sharing the recipe with all of you.

Easy Peasy

The recipe itself is ridiculously easy. It takes only a few minutes to whip together the ingredients. However, the dough’s chill time before baking is three hours. The dough contains a lot of liquid consisting of oil and eggs. Consequently, the longer you chill it, the firmer it gets which makes it easier to handle.

The Chocolate Chip Cinnamon Mandelbrot dough is shaped into loaves on a baking sheet. Then, sprinkle with cinnamon sugar over the tops. Bake for 40 minutes, then cool for about 20. Slice each loaf and arrange the pieces on the baking sheet. Back into the oven they go for another 15 minutes. Cook them longer if you like them browner.

We packed them up in little clear cellophane bags with ribbons. These sweet, crunchy cinnamony treats studded with chocolate chips are a lovely way to wish people a sweet new year.

Print

Chocolate Chip Cinnamon Mandelbrot

Course Cookies, Dessert

Cuisine German, Jewish

Keyword Mandlebrot

Prep Time 5 minutes

Cook Time 55 minutes

Chill Time 3 hours

Total Time 4 hours

Servings 2 dozen

Author Lora Wiley-Lennartz

Ingredients

For the Mandelbrot

• 3 eggs
• 1 cup sugar
• 3/4 cup oil
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1+1/2 cups matzoh cake meal
• 1/2 cup non-diary chocolate chips

For the topping:

• 1/4 cup white granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Beat the eggs, add sugar and salt.
2. Add oil and vanilla.
3. Add the matzoh cake meal in thirds until just combined.
4. Cover the bowl with a dishcloth and refrigerate for 3 hours.
5. Preheat the oven to 350 degrees Line a baking sheet with parchment paper.
6. Whisk together the sugar and cinnamon
7. Divide into 3 small loaves.
8. Sprinkle the tops with cinnamon sugar.
9. Place in oven and bake for 40 minutes
10. Remove from oven and transfer the loaves to a baking rack to cool.
    

11. Slice the loaves into pieces starting from the small end.

    

12. Place the slices on the baking sheet and bake for 15 minutes.

    
13. Remove from oven and transfer the loaves to a baking rack to cool.
14. Plate and serve.

Like this Chocolate Chip Cinnamon Mandelbrot recipe? Also, try some of these other Jewish Holiday Treats:

Tahini Harissa Rugelach