chocolate chip walnut mandelbrot

By Chef Linda

Mandelbrot, (or mandelbrodt) Yiddish for “almond bread”, is the Jewish equivalent of Italian biscotti. Both cookies are twice baked; once in a log or loaf, and then again after slicing into thick cookies. Double-baking gives these a crunchy texture, but mandelbrodt is a bit softer than biscotti due to the higher oil content. A traditional mandelbrot recipe calls for eggs, but these Chocolate Chip Walnut Mandelbrot are wonderfully rich and hold together perfectly when made compassionately. Chocolate chips, cinnamon, almonds, and walnuts are commonly used in making mandelbrot, but feel free to substitute your favorite ingredients. Lovely, not-too-sweet, and perfect for dunking in tea or coffee, these scrumptious cookies are a holiday favorite. Store in a covered container for a week or more or give them away and spread the joy.

Chocolate Chip Walnut Mandelbrot    



35 to 40 minutes

Makes about 30 cookies

chocolate chip walnut mandelbrot





1 cup coconut oil, melted (or substitute your preferred oil)
1 cup granulated sugar
1/2 cup applesauce
1/3 cup real maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup whole wheat flour
1 cup almond flour, or finely ground raw almonds
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegan semi-sweet chocolate chips
1 cup chopped walnuts
Coarse sugar (raw, turbinado, demerara, or sanding)



Preheat oven to 350ºF. Line two baking trays with parchment paper. In a large bowl, mix together the oil, sugar, applesauce, syrup, vanilla and almond extracts until well blended. In another bowl, whisk together the flours, almond flour, baking powder, cinnamon, and salt. Add dry ingredients to wet and stir to combine. Dough will be thick and dense. Fold in the chocolate chips and walnuts. Form 3 logs on one of the prepared baking trays, about 8 to 10 inches long by 2 inches wide. Sprinkle liberally with coarse sugar and pat it onto the top and sides.

Bake for about 25 to 30 minutes. Remove from the oven and reduce heat to 300ºF. Using a clean towel to gently hold the logs and a serrated knife, cut 1-inch wide diagonal slices. Lay the slices on their sides using both trays. Return both trays to the oven for about 10 minutes. Remove and transfer to a wire rack to cool.


FILED UNDER: peanutfree, desserts, winter, , ,

Submit a Comment

Your email address will not be published. Required fields are marked *