Rosh Hashanah is a serious holiday, but it's also a time to share with friends and family. To make the holiday more casual, we always bring out large pots of coffee (regular and decaf) and tea as well as milk for the kids and serve up big platters of Chocolate Chip Mandelbrot. Fresh from the oven (or freezer), these delicious cookies are always a hit and are never too heavy after a big dinner. They are also a great gift to bring to someone's home and a fantastic snack when you want something sweet.
2 teaspoons baking powder
4 large eggs
1 cup sugar
1 cup oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 package (12 ounces) chocolate chips
1/2 cup finely chopped walnuts (optional)
2 cups Cinnamon Sugar
1 tablespoon cinnamon
In a small bowl, combine flour and baking powder. Set aside."
Place the eggs into a large mixing bowl, and beat with a fork, whisk, or eggbeater. Add the sugar and continue beating. Beat in the oil and the vanilla and almond extract. Gradually add (while still beating) the flour and baking powder until mixed together well. It will be thick and sticky. Stir in the chocolate chips and walnuts (optional).
Using your hands with a little oil on them, form two or three long and narrow loaves of dough (they should resemble French bread) on a greased baking sheet. Sprinkle the loaves heavily with cinnamon sugar.
Bake at 375° for 30 to 35 minutes or until browned. Remove the loaves from the oven and slice on the baking sheet while still warm.
Reduce the oven temperature to 275°. Return to the oven, and bake at 275° for another 25 minutes.
Cool the mandelbrot on a wire rack.
Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 1 hr
Servings: 4 dozen pieces (or more)
Recipe By: Andrea Marks Carneiro & Roz Marks
From: Jewish Cooking Boot Camp
Used with permission of Three Forks
These cookies freeze really well. I always keep a couple dozen in the freezer.