Chocolate-Cranberry Mandelbrot

Amarante

Sun, Jul 28 2019, 11:55 am

This was a modern variant - I do love chocolate chip cookies with dried cherries so this had the same kind of flavor profile.

Notes are those of the authoress

Chocolate-Cranberry Mandelbrot

Excerpt From: Leah Koenig - Little Book of Jewish Sweets

Like biscotti, mandelbrot (Yiddish for almond bread) are baked twice, yielding crunchy, nutty cookies that are the perfect complement to a cup of coffee or tea. They have a long shelf life and freeze beautifully, which is why mandelbrot are a classic entertaining cookie for Ashkenazi Jews—a bite of something sweet that can be pulled out after dinner or whenever guests drop by. Mandelbrot are usually quite simple, flavored with little more than vanilla or cinnamon. This version keeps the traditional cookie base, but dresses it up with a playful combination of chocolate chips and tart cranberries.

MAKES ABOUT 3 DOZEN COOKIES

3 CUPS [420 G] ALL-PURPOSE FLOUR
1 TSP BAKING POWDER
1 TSP BAKING SODA
1/2 TSP KOSHER SALT
1 CUP [225 G] UNSALTED BUTTER OR NONHYDROGENATED MARGARINE, AT ROOM TEMPERATURE
11/4 CUPS [250 G] SUGAR
4 EGGS
11/2 TSP VANILLA EXTRACT
1 TSP ORANGE JUICE OR WATER
1 CUP [100 G] ROASTED UNSALTED ALMONDS, FINELY CHOPPED
1 CUP [180 G] SEMISWEET CHOCOLATE CHIPS
3/4 CUP [105 G] DRIED CRANBERRIES, COARSELY CHOPPED

1. Preheat the oven to 350°F [180°C] and line two large rimmed baking sheets with parchment paper. Sift together the flour, baking powder, baking soda, and salt into a medium bowl.

2. In a stand mixer or using a handheld electric mixer, beat the butter and 1 cup [200 g] of the sugar on medium speed, scraping down the bowl as necessary, until pale and creamy, 2 to 3 minutes. Add the eggs, one at a time, and beat to combine, followed by the vanilla and orange juice. Add the flour mixture in two additions, beating on low speed until just combined. With a rubber spatula, fold in the almonds, chocolate chips, and cranberries. The dough should be soft and spreadable.

3. Divide the dough into four equal pieces. Starting with two pieces of the dough and one of the prepared baking sheets, use a butter knife or offset spatula to spread each piece into a long, flat rectangle that’s about 9 by 4 in [23 by 10 cm] and 1/2-in [12-mm] thick. Place the rectangles about 2 in [5 cm] apart on the baking sheet. Repeat with the remaining two pieces of dough and the remaining baking sheet. Bake, rotating the sheets halfway through baking, until puffed and lightly browned, about 20 minutes, then remove from the oven and let cool slightly.

4. Slice the rectangles, while still on the baking sheet, crosswise into 3/4-in [2-cm] pieces, then turn the pieces onto their sides and sprinkle lightly with half of the remaining sugar. Bake for 10 minutes more, then remove the sheet from the oven, flip the cookies, and sprinkle the other side with the remaining sugar. Bake until firm, about 10 minutes more.

5. Remove from the oven. Set the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies to the racks to cool completely. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.