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Mandelbrot

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A twice-baked cookie, similar to Biscotti, of German origin.

4 eggs
1 1/4 cup sugar
8 ounces almonds or hazelnuts, ground
4 ounces semi-sweet chocolate, ground
2 1/4 cups flour
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 cup whole almonds or hazelnuts
1 egg white, lightly beaten

Preheat oven to 375 F. Beat together eggs, sugar and ground nuts in a 3-quart saucepan. Heat over medium-low heat until lukewarm. If the eggs start to cook, take the saucepan off the heat immediately. Add broken chocolate, stirring until the chocolate is melted. Sift together flour, cinnamon and baking powder and mix in until a stiff dough forms. Stir in whole nuts. Wet your hands, and form the dough into two, 4-inch wide loaves on a parchment-covered baking sheet. Brush with egg white. Bake for 30 minutes. Allow to cool on racks. Keep oven at 375 F. Slice loafs into 1/2-inch slices, return to cookie sheets, and toast for 10 minutes.

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Reviews of Mandelbrot:

1-3 of 3 reviews  

  A cookie baker in Olympia, WA  Dec 21, 2010
Would make this again.
I flattened out the dough and turned them into biscotti. Perfect with coffee and perfect to ship. My man loved dipping them in his morning coffee in Iraq :) 4 stars

  A cookie baker  Dec 9, 2010
Would not make this again.
HATE them 1 star

  A cookie baker in New York  Nov 29, 2003
Would not make this again.
cookies had a bland flavor and strange, chewy texture 2 stars

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