Chocolate Chip Mandelbrot
Mandelbrot (almond bread in Yiddish) was a popular dessert among Ashkenazim in Eastern Europe. Not only was it delicious, but it was also pareve. This recipe comes from Rachel Abramson, who was a co-founder of the Kosher Kitchen. When she was the head of the kitchen at Camp Ramah in the Poconos, she added the chocolate chips for the campers. It was a favorite there and at the Kosher Kitchen, where it was often enjoyed with a glass of tea. It will be served after the Fabrangen Fiddler Benefit Concert for the Kosher Kitchen documentary film on Sunday, October 29 at the JCC of Greater Washington starting at 7:30 pm.
When you make them, double the recipe, and freeze some. You can never have too many.
- 4½ cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- Pinch of salt
- 4 eggs
- 1 cup vegetable oil
- 1 teaspoon (or more, to taste) almond extract
- ¼ cup orange juice
- 6 ounces chocolate chips
- 1 teaspoon cinnamon mixed with 1 teaspoon sugar
- Preheat the oven to 350 degrees and grease a baking sheet. Put everything in large bowl except chocolate and cinnamon-sugar mixture. Mix well to form a soft, sticky dough. Stir in chocolate chips. Form into 2 long, flat loaves on baking sheet. Sprinkle cinnamon-sugar over loaves. Bake for half an hour. Slice while hot, then let cool completely.