I have been doing apple everything this Rosh Hashanah: apple caramel challah, apple babka, apple butter, apple sauce, apples in my lokshen kugel. I had a bag of dried apple chunks and thought, what about apple mandelbrot? I whipped them up into mandelbrot and dipped it in melted butterscotch chips (rather than chocolate chips). I wanted to put caramel chips into the mandelbrot but I couldn’t find them. Even so, these came out delicious.
I’m posting this late for Rosh Hashanah: Thursday evening with the holiday starting tomorrow. However, they really didn’t take long at all. I prepared them in ten minutes before running to a class, turning my camera off for a moment partway through to take them out and cut up the pieces. One thing I like about mandelbrot is they spend A LOT more time baking than active time.
APPLE BUTTERSCOTCH MANDELBROT
- 3 eggs
- 3½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of one lemon
- ½ cup vegetable oil
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 1 cup slivered almonds
- ¾ cup dried apple pieces smaller pieces are better
- 1 cup butterscotch chips
- Preheat oven to 350°. Prepare two cookie sheets with baking paper and spray with oil.
- Beat eggs on high in a mixer until foamy, about 3 minutes.
- In a separate bowl combine the flour, baking powder, baking soda, lemon zest, and salt.
- Add the sugar, oil, vanilla extract, and almond extract to the mixer. Beat on medium until blended.
- Add the flour mixture to the liquid mixture and mix on low until just incorporated.
- Add the almonds and dried apple pieces. Mix on low until just incorporated.
- Form the dough into two logs and place on the two baking sheets.
- Cook 35-40 minutes until loaves are firm but remain slightly soft when pressed.
- Remove from oven and let cool for 15 minutes.
- Slice the loaf into ¾-1 inch pieces. Place back on the baking sheet on their side.
- Return to oven. Bake until the pieces are fully dry and slightly golden on both sides, about 20 minutes on each side.
- Remove from oven to a cooling rack and allow to cool.
- Once the cookies are cooled, melt butterscotch chips in a medium-sized bowl.
- Dip cookies in the butterscotch sauce one at a time.
- Allow butterscotch to harden in the fridge or freezer before serving.