Cinnamon-Chocolate Chip Mandelbrot

Ingredients

1 cup canola oil

3 eggs

1 cup sugar

3 cups flour

2 teaspoons baking powder

1 cup chocolate chips

1 cup finely chopped pecans

5 tablespoons sugar combined with 1 teaspoon cinnamon

Preheat oven to 375 degrees. Grease baking sheets. Beat oil, sugar, and eggs. Add dry ingredients and mix well. Fold in chocolate chips and nuts. 

Divide dough into 4 loaves. Sprinkle with sugar and cinnamon. Bake for 20 minutes. Cut into 1/3 to ½- inch slices, turn on sides and bake until golden; another 5 to 10 minutes.

The folks at Gourmet Kosher Cooking call this "our all-time most popular recipe." They say that it makes a great gift for just about every occasion you can imagine. They recommend going to Nashville Wraps to package the mandelbrot (translation "almond bread," the eastern European version of Italian biscotti); select a gourmet presentation box with a window to show off your delicious gift.

Go to Gourmet Kosher Cooking for more great recipes and family entertaining ideas.

Photo credit: King Arthur Flour

Easy Chocolate Truffle Tart

Crust

½ cup toasted pecans

6 tablespoons flour

1/3 cup brown sugar

¼ teaspoon nutmeg

2 tablespoons margarine, cut into pieces

Filling

1-3/4 cups pareve whip

1 pound semisweet chocolate, broken into pieces

2 egg yolks

1 tablespoon vanilla

Garnish (optional)

Fresh Raspberries

Whipped Cream (pareve)

Preheat oven to 425 degrees. Place the nuts, flour, brown sugar, nutmeg and margarine in the bowl of a food processor and pulse until the nuts are crushed and the mixture is a paste. Press over the bottom and up the sides of a 9 or 10-inch round tart pan. Bake 10 to 15 minutes, until lightly browned. Cool on rack.

Heat pareve whip and chocolate in a small pan over a low heat, stirring until chocolate melts and mixture is smooth. Beat egg yolks and stir a small amount of chocolate mixture into yolk. Pour yolk mixture into pan and stir quickly to incorporate. Remove from heat and stir in vanilla. Pour into crust and cool. Chill in the refrigerator for at least 4 hours. Can be frozen and should be removed from freezer about ½ hour before serving. Garnish with fresh raspberries and/or whipped cream if desired.



Go to Gourmet Kosher Cooking for more great recipes and family entertaining ideas.

Photo credit: Gourmet.com