Dark Chocolate Cherry Mandelbrot

Name: Dark Chocolate Cherry Mandelbrot
Prep time: 2 h 20 min
Cook time: 40 min
Total time: 3 h
Yield: 30 servings
Ingredients: 1 cup canola oil; 1 cup sugar; 3 eggs; 1 teaspoon pure almond extract; 3 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup dark chocolate chunks; 1 cup dried cherries; 12 ounces dark chocolate for dipping

User Reviews

5.0

9 reviews

Excellent

Prep Time
2 hrs 20 mins
Cook Time
20 mins
Total Time
3 hrs
Servings
30 servings
Calories
184 kcal
Course
Dessert
Cuisine
Middle Eastern

Dark Chocolate Cherry Mandelbrot

Iris Warren

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Dark Chocolate Cherry Mandelbrot, biscotti-like almond-scented cookies with dried cherries and dark chocolate. Makes 30-40 mandelbrot.

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Ingredients

Servings

1 cup canola oil
1 cup sugar
3 eggs
1 teaspoon pure almond extract
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup dark chocolate chunks
1 cup dried cherries
12 ounces dark chocolate for dipping

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Instructions

Mix together oil and sugar until combined, then add eggs one at a time. After the eggs are combined, add almond extract.
Sift together the flour, baking powder and salt and add them slowly to the sugar/egg mixture. Once the dough is smooth and sticky, mix in the chocolate chunks and cherries. Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.
Preheat oven to 350 degrees F. Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet (I line the cookie sheet with parchment paper for easy cleanup). Each strip of dough should be 3-4 inches wide. They will spread out a lot during cooking, so make sure you leave enough space between the rows. You may need to use more than one cookie sheet to allow for enough space.
Bake for 25 minutes.
Take the mandelbrot out and turn the oven down to 250 degrees F. Slice the mandelbrot into biscotti-sized pieces.
Put the pieces back on the cookie sheet, cut sides up.Bake for another 15 minutes until they've achieved the texture you desire. Some folks like them on the softer side, while some prefer a more crisp cookie (which will have a longer shelf life). The longer they stay in the oven, the crisper they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it and don't over-bake, as this cookie tends to dry out quickly. Remove from the oven and allow to cool completely on a rack.
Slowly melt the dark chocolate in a double boiler or in the microwave till smooth.
Dip the mandelbrot into the chocolate. For this you will need a rack with parchment paper below to protect your countertop. Pour the melted chocolate into a narrow container, so the chocolate pool is deep. Dip the mandebrot endwise to coat the lower half of each piece with chocolate. Let the excess chocolate drip off the bottom of the mandelbrot. Place the mandelbrot onto the rack to dry.
You’ll need to leave the cookies for at least one hour to dry (they may take longer depending on the weather). Store in an airtight container in a cool part of the kitchen for up to 1 week. For a longer shelf life, wrap each individual cookie in foil, place in a sealed plastic bag, and refrigerate or freeze.

Notes

use dairy-free chocolate to make the recipe parve
you may substitute dried sweetened cranberries
choose chocolate that is both dark and sweet (use dairy free to keep parve)

Nutrition Information

Show Details

Calories 184kcal (9%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 16mg (5%) Sodium 54mg (2%) Potassium 155mg (4%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 30IU (1%) Calcium 38mg (4%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 30servings

Amount Per Serving

Calories 184 kcal

% Daily Value*

Calories	184kcal	9%
Carbohydrates	24g	8%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	16mg	5%
Sodium	54mg	2%
Potassium	155mg	3%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	30IU	1%
Calcium	38mg	4%
Iron	2.1mg	12%