Mandelbrot has been a Rosh Hashanah tradition in our family for as long as I can recall desserts on the New Year's table. My mom bakes the best 'original' mandelbrot; the form, appearance and taste can not be beat. Plus, every year she dedicates hours of baking many batches of her original recipe to be distributed to all immediate family member near and far for the New Year's celebration. I could never compete with her polished recipe or generosity (we also receive a batch), so I discovered years ago an alternative mandelbrot to add to our family Rosh Hashanah traditions. I stumbled across a chocolate chip mandelbrot recipe in the Food for Show Cookbook (Mt. Sinai Auxiliary) and loved the ease and results! This recipe has emerged as a regular of mine and I have shared it with many friends and family over the years.
Main Ingredients
½ cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
¼ teaspoon cinnamon
½ cup chocolate chips
¼ cup sugar
½ teaspoon cinnamon
Directions
1. Heat oven at 350°F. Cream butter and sugar in a large bowl. Add eggs, vanilla and almond extract. In a separate bowl, combine flour, baking powder and cinnamon, add to creamed mixture. Add chocolate chips and mix well.
2. Using wet hands, divide dough in half, into 2 parts. On a greased cookie sheet, form approx. 2x6inch loaf out of each half, leaving a few inches between each loaf.
3. Place cookie sheet in oven for 25 minutes. Remove from oven before loaves turn brown, cool for 5-10 minutes and then slice each loaf in about 10 one-inch pieces. Lay slices on baking pan.
4. Combine remaining sugar and cinnamon in a small bowl; sprinkle over slices. Return to oven and bake 5-10 minutes longer. Flip sides and sprinkle with sugar mixture. Bake another 5 minutes. Cool.