Chocolate Tiramisu Walnut Mandelbrot
- Walnut Chocolate Filling:
- 1/2 cup finely ground, toasted walnuts
- 1/4 cup granulated sugar
- 1 tablespoons cocoa
- 1/3 cup semi-sweet chocolate chips
- Cookie Dough:
- 3/4 cup unsalted butter, melted
- 1 cup sugar
- 1 teaspoons pure vanilla extract
- 2 eggs
- 1/4 teaspoon salt
- 2 teaspoons Clabber Girl Baking Powder
- 3 cups all-purpose flour
- Garnish (optional):
- 6-8 ounces semi-sweet chocolate, melted, optional
Preheat the oven to 350 F.
Stack one large baking sheet inside another one of the same size and line
the top with parchment paper. Set aside.
For the Walnut Chocolate Filling, place all ingredients in a food processor
and process, using steel blade, about 20-25 seconds to make a coarse,
crumbly mixture, that is just beginning to hold together. Set aside.
For the dough, in a mixer, with the paddle attachment, blend the butter and
sugar until well combined, about 1-1/2 minutes. Add in eggs and vanilla and
blend well, about half a minute. Fold in salt, Clabber Girl Baking Powder, and flour to
make a stiff dough.
On the baking sheet, pat out half the dough in a 5 by 10 inch oval.
Press in the Chocolate Walnut filling on top of this dough and then top with
the remaining dough pressing slightly. You can chill the dough to facilitate
patting on some sections or simply drop dollops on top - it does not have to
Bake until set, about 35 minutes. Remove from oven and cool about 20
Brush melted chocolate on top of cooled dough.
Refrigerate 20 minutes to set chocolate and then slice into diagonal
lengths, about 3/4 inch wide. Cut each of these sticks into 4-5 smaller
Makes 4-5 dozen mini mandelbrot cookies.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
This miniature mandelbrot will bring raves. This makes a ton of cookies in
a short time. These are perfect for tea and coffee dunking.