Red, White and Blue Mandelbrot
White chocolate, raspberries, and true blue, blueberries.
Patriotism with crunch appeal. Mandelbrot or biscotti by any other name. If you wanted to, you could substitute cranberries instead of raspberries.
This is kosher cuisine with new world innovation.
1/2 cup unsalted butter, melted
1/4 cup oil
1 1/2 cups sugar
2 teaspoons vanilla
1/2 teaspoon orange oil
1/4 teaspoon almond extract
1/2 teaspoon salt
2 teaspoons baking powder
3 cups all purpose flour
1 cup finely chopped, white chocolate
1 cup semi sweet chocolate chips
1 cup frozen blueberries
1 cup frozen raspberries
4 ounces white chocolate, melted
Preheat oven to 350 F. Stack two baking sheets together and line top one with parchment paper. Set aside.
In a large bowl or mixing bowl, blend butter oil, sugar, vanilla, orange oil, almond extract and eggs together. Blend well about 1 minutes.
Fold in salt, baking powder, flour, chocolate, and berries, blending well but taking care not to break berries. If batter seems very loose, add another 1/4 cup flour.
Pat in two rows onto prepared baking sheet – you should have to lengths of about 3 inches by 8 inches.
Bake until firm, about 30-45 minutes.
Reduce oven temperature to 325 F.
Cool well, then slice on the diagonal, about 1/2 inch thick, to make long cookies.
Bake to dry out cookies. Cool. And then spread some white chocolate on each cookie, on one side.