triple chocolate almond mandelbrot
a decadent recipe for triple chocolate almond mandelbrot, also known as mandelbread . nutty, cocoa rich chocolate chip dough dipped in chocolate.
eggs, sugar, canola oil, pure vanilla extract, salt, flour, unsweetened cocoa powder, baking powder, coarsely chopped or sliced almonds, chocolate chips or chunks semisweet, dark, or white, dark or semisweet chocolate, chopped for melting
- 3 large eggs
 - 1 cup sugar
 - 1 cup canola oil
 - 1 1/2 tsp pure vanilla extract
 - 1/4 tsp salt
 - 3 cups flour
 - 1/4 cup unsweetened cocoa powder
 - 1 tsp baking powder
 - 1 cup coarsely chopped or sliced almonds
 - 1 cup chocolate chips or chunks semisweet
 - dark
 - or white
 - 12 oz dark or semisweet chocolate
 - chopped for melting

- using your electric mixer, mix together eggs, sugar, canola oil, vanilla and salt on medium high speed until well combined.
 - in a separate bowl, sift together flour, cocoa powder, and baking powder.
 - gradually add the dry ingredients to the wet, mixing on medium low after each addition, until a smooth, sticky dough forms.
 - add the almonds and chocolate chips and use the mixer to incorporate them into the dough.
 - place the dough in a bowl that will easily fit in your refrigerator.
 - cover the dough with plastic wrap and place in the refrigerator.
 - let the dough chill for at least 2 hours.
 - you can chill it up to 48 hours before baking.
 - when ready to bake, preheat your oven to 350 degrees f and line a baking sheet with parchment paper.
 - slice the dough into four equal sections inside the bowl.
 - lightly grease your hands with canola oil.
 - take the 4 sections of chilled dough and form 4 long, thick rows or rectangles on the baking sheet.
 - each row should be about 3 1/2 inches wide.
 - make sure you leave at least 1 inch between rows, as they will expand during baking.
 - i usually put the fourth row on a second baking sheet so there is plenty of extra room for spreading.
 - you can squeeze them all on one sheet if you prefer, but you might want to make the rows a bit narrower.
 - bake mandelbrot for 25 minutes.
 - i like to line my baking sheet with parchment paper for easy cleanup.
 - take mandelbrot out of the oven and let the oven cool to 275 degrees f.
 - while oven is cooling, slice the 4 rows into 1/2 inch wide biscotti sized slices.
 - put the slices cut side down back onto the cookie, then bake at 275 degrees f for another 20 minutes, or until crisp.
 - the longer they stay in the oven, the crisper they'll be.
 - keep an eye on the texture and don't over bake, or the mandelbrot will dry out.
 - remove from the oven and allow to cool completely on a rack.
 - slowly melt the dark or semisweet chocolate in a double boiler or in the microwave till smooth.
 - dip the mandelbrot into the chocolate.
 - there are two ways to do this.
 - the first way which dries the prettiest works best with a rack.
 - line the surface below the rack with paper to protect your countertop.
 - take a mandelbrot and dip the upper mounded half of the mandelbrot lengthwise into the chocolate.
 - turn the wet chocolate coated side up and place it on the rack to dry.
 - for the second dipping method, you'll need a baking sheet lined with parchment or wax paper.
 - melt the chocolate in a narrow container, so the chocolate pool is deep.
 - dip the mandebrot endwise to coat the lower half of each piece with chocolate.
 - let the excess chocolate drip off the bottom of the mandelbrot.
 - place the chocolate dipped pieces onto the paper lined sheet and allow to dry.
 - you'll need to leave the pieces for at least one hour to dry they may take longer depending on the weather.
 - you can put the pieces in the refrigerator if you want them to firm up more quickly.
 - store in an airtight container up to five days.
 - for a longer shelf life, wrap each individual cookie in foil, place in a sealed plastic bag, and freeze for up to three weeks.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3 large eggs
- 1 cup sugar
- 1 cup canola oil
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 3 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup coarsely chopped or sliced almonds
- 1 cup chocolate chips or chunks semisweet
- dark
- or white
- 12 oz dark or semisweet chocolate
- chopped for melting

 ### Assistant: The ingredients you'll need are:
- 3 large eggs
- 1 cup sugar
- 1 cup canola oil
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 3 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup coarsely chopped or sliced almonds
- 1 cup chocolate chips or chunks semisweet
- dark
- or white
- 12 oz dark or semisweet chocolate
- chopped for melting


You can follows these steps to make the recipe:
- using your electric mixer, mix together eggs, sugar, canola oil, vanilla and salt on medium high speed until well combined.
- in a separate bowl, sift together flour, cocoa powder, and baking powder.
- gradually add the dry ingredients to the wet, mixing on medium low after each addition, until a smooth, sticky dough forms.
- add the almonds and chocolate chips and use the mixer to incorporate them into the dough.
- place the dough in a bowl that will easily fit in your refrigerator.
- cover the dough with plastic wrap and place in the refrigerator.
- let the dough chill for at least 2 hours.
- you can chill it up to 48 hours before baking.
- when ready to bake, preheat your oven to 350 degrees f and line a baking sheet with parchment paper.
- slice the dough into four equal sections inside the bowl.
- lightly grease your hands with canola oil.
- take the 4 sections of chilled dough and form 4 long, thick rows or rectangles on the baking sheet.
- each row should be about 3 1/2 inches wide.
- make sure you leave at least 1 inch between rows, as they will expand during baking.
- i usually put the fourth row on a second baking sheet so there is plenty of extra room for spreading.
- you can squeeze them all on one sheet if you prefer, but you might want to make the rows a bit narrower.
- bake mandelbrot for 25 minutes.
- i like to line my baking sheet with parchment paper for easy cleanup.
- take mandelbrot out of the oven and let the oven cool to 275 degrees f.
- while oven is cooling, slice the 4 rows into 1/2 inch wide biscotti sized slices.
- put the slices cut side down back onto the cookie, then bake at 275 degrees f for another 20 minutes, or until crisp.
- the longer they stay in the oven, the crisper they'll be.
- keep an eye on the texture and don't over bake, or the mandelbrot will dry out.
- remove from the oven and allow to cool completely on a rack.
- slowly melt the dark or semisweet chocolate in a double boiler or in the microwave till smooth.
- dip the mandelbrot into the chocolate.
- there are two ways to do this.
- the first way which dries the prettiest works best with a rack.
- line the surface below the rack with paper to protect your countertop.
- take a mandelbrot and dip the upper mounded half of the mandelbrot lengthwise into the chocolate.
- turn the wet chocolate coated side up and place it on the rack to dry.
- for the second dipping method, you'll need a baking sheet lined with parchment or wax paper.
- melt the chocolate in a narrow container, so the chocolate pool is deep.
- dip the mandebrot endwise to coat the lower half of each piece with chocolate.
- let the excess chocolate drip off the bottom of the mandelbrot.
- place the chocolate dipped pieces onto the paper lined sheet and allow to dry.
- you'll need to leave the pieces for at least one hour to dry they may take longer depending on the weather.
- you can put the pieces in the refrigerator if you want them to firm up more quickly.
- store in an airtight container up to five days.
- for a longer shelf life, wrap each individual cookie in foil, place in a sealed plastic bag, and freeze for up to three weeks.
- .

