Yesterday, Corran finished school early and asked me if he could bake something. I guess he knew that most of our sweets from Thanksgiving were gone, and he wanted to replace them! I told him to go ahead and look through my cookbooks and find something. Cookbooks will always be useful I think!
While I went to take care of the baby, Corran went to work in the kitchen. He picked Chocolate Chip Mandelbrot from Dorie’s Cookies.
Dorie’s Cookies is a chunky book that is like a wish list of cookies. It’s full of good things. It is interesting that I’ve actually not made many cookies from here, though I do have a few recipes marked that I want to bake. So far, Corran has made more cookies from this book than I have!
If you would rather see a recipe online, this recipe at TheKitchn is close to what Corran made.
Since Corran was the one who baked these and he is a competent writer, I will let him finish the post off for me.
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You’re stuck with me for the rest of this post – Corran
The difference between these and normal mandelbrot is that these don’t use almond flour. They were pretty easy to make, although I did use a cup of expensive olive oil instead of canola oil like I was supposed to. It was entirely my fault though, as our jug was gone and I didn’t know where to find more. Near the end of their cooking time some of their bottoms looked burnt, but they still tasted alright.
Overall it was a fairly easy recipe and the cookies it makes are pretty good. I want to make it again, this time with orange instead of chocolate chips and I’ll dip the ends in chocolate.
If you’re thinking these look a lot like biscotti, you’d be right. The difference is in their texture; biscotti is more snappy, while these have a cake-like texture.
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Well done, Corran. I’m not familiar with mandelbrot cookies. Are they similar to biscotti which are twice baked?
Yes, they are. The difference is mandelbrodt uses more egg and no butter. It uses oil instead.