Classic cinnamon mandelbrot (biscotti)

Yield: 24 Servings

Measure Ingredient
¾ cup Sugar
½ cup Oil
2 Eggs
2 teaspoons Vanilla
¼ teaspoon Salt
1½ teaspoon Baking powder
2 cups Flour
½ cup Coarsely chopped walnuts
Cinnamon sugar mixture: 1 cup sugar and 1 tbsp cinnamon

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together the sugar and oil, then blend in eggs and vanilla. In a separate bowl, stir together salt, baking powder and flour.

Fold into wet mixture, then fold in walnuts. Turn mixture onto a lightly floured board and shape into a 10" by 3" log, flouring hands if necessary to avoid sticking. Transfer log onto cookie sheet, flatten slightly and bake until just set, 25-30 minutes.

Remove from oven and let cool 15 minutes. Transfer log to a board. Using a serrated knife, cut into slices about ½" thick. Place cookies back on cookie sheet and bake again at 325 degrees to dry and brown slightly, about 11- minutes. Turn cookies over once during baking to ensure both sides bake evenly.

NOTES : A typical, not-too-sweet mandelbrot - you can have it plain or toss it in a cinnamon sugar mixture for a sweeter, spicier treat. This cookie also makes a good basic recipe and takes well to variations, such as adding chocolate chips, dried cherries or cranberries, raisins, anise seeds, etc.

Mandelbrot is a German Jewish treat.

Posted to MC-Recipe Digest V1 #920 by Dianne Weinsaft <dee@...> on Nov 24, 1997

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