Mandelbrot 3

Every year at Passover, I can’t wait till we get to dessert, mostly because of Bonnie’s (Lon’s mom) Chocolate Chip Pecan Mandelbrot. If you haven’t had Mandelbrot, it’s a cross between biscotti and scones. I love it!

Bonnie’s made this recipe countless times and has tried many variations. You can use different nuts for nice alternatives but her secret is Parkay Margarine. She says all other butters and margarines won’t give you the same shape and texture. Thanks for the recipe Bonnie!

Chocolate Chip Pecan Mandelbrot

  • 2 cups sugar
  • ½ lb Parkay margarine
  • 6 eggs
  • 2 ¾ cups matzoh cake meal
  • ¾ cup potato starch
  • ½ tsp salt
  • 1 cup chocolate chips
  • 1 cup pecans + a few extra to decorate
  • 1 tsp. cinnamon mixed with 2 tsps. sugar


Preheat oven to 350 degrees F. Grease 2 cookie sheets.

Cream sugar with margarine until light and fluffy. Add eggs one at a time beating after each addition. In a separate bowl, sift together cake meal, starch, and salt. Mix into creamed mixture. Finely chop the pecans and stir in with the chocolate chips. Mix well. Form into 2 loaves each about 2” wide. Sprinkle with cinnamon and sugar, trim with nuts.

Place on greased cookie sheets and bake for 45 minutes. Remove and cool completely.

Chocolate Pecan Mandelbrot
posted by jessica at 10:31 AM Filed under Desserts, Jewish, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.