I’ve been busy.  Busy baking that is.

Today I’m going to share a recipe for Mandlebrot.

I know what you’re thinking.  You’re thinking, what the heck is mandlebrot.

Where have you been?

Not reading Disney’s FamilyFun magazine obviously.

This I know because that’s where I found the recipe.  Eight or nine years ago.

Mandlebrot, for you unenlightened ones, is a twice-baked cookie, that is remarkably similar to biscotti.  Only better.  Way better.

And good news: it’s pretty easy to bake.

You really should give it a try.

Here’s how:

cinnamon-sugar for sprinkling
1 c. cooking oil ( I use organic coconut oil but vegetable oil works fine too)
3 eggs
3 1/2 c. flour
2 t. baking powder
1/4 t. salt
1 t. vanilla
1 c. chopped almonds (or chocolate chips, walnuts, raisins or any other stir-in you like.  For my most recent batch I used a combination of chopped almonds, toffee pieces, and cinnamon chips – yum!).

In a large mixing bowl, mix the oil and 1 cup of sugar with a wooden spoon (although you could use a KitchenAid mixer like I do – just sayin’).  Stir in the eggs, one at a time.  In a separate bowl, mix the flour with the baking powder and salt.  Gradually stir in the flour mixture, one cup at a time, into the liquids.  Stir in the vanilla and the mix-ins of choice.  Gather the dough into a ball, cover with plastic wrap and refrigerate for one hour.

Heat the oven to 350 and grease two baking sheets or line them with parchment.  Divide the chilled dough into four equal portions and shape into logs, about 10 inches long.  Place the logs, at least two inches apart, on one of the prepared baking sheets.  Sprinkle the logs with cinnamon sugar.

Bake on the center rack for 20 minutes.  Remove from the oven.  Once the logs are cool enough to handle, cut each one crosswise into 14 pieces, each about 3/4 inch wide.  Arrange the cookies, flat side down, on the cookie sheets.  Return the cookies to the oven and bake for 18 more minutes, or until the edges begin to brown and the cookies are golden.

Once cool, the cookies can be stored in airtight containers or frozen in ziplocked plastic bag.  Makes 56.



  1. Strange, translated it would be almond bread, it’s a german word but even though i’m german i have never heard of it before lol. Oh and they must have misspelled it in the magazine, the german word for almond is Mandel. Looks yummy!

  2. Seriously D, I love you. But your killing me with all your good recipes lately.

    And because i know you have an EXCELLANT track record with recipes (can we say Margarita Chicken and Pumpkin spice cookies?) I know I’ll be making some of these…

  3. Mandelbrot, huh? I’ve been calling them biscotti. Regardless, they are yummy; thanks for sending me home with some. I even think Kelly would like them, if she gave them a chance.

  4. Mmmm. Never heard of it, but it looks tasty.

    Speaking of tasty, your chocolate-dipped pretzels were DELICIOUS. Would you believe that we ate them all in one night? Yes.We.Did.

    Thanks so much for thinking of us. You and Jeff are awesome.

    P.S. Tim says to say sorry if he said anything crazy in his sleepy state when you dropped by. ;)

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