Traditional Jewish Mandelbrot
familydessertprinted-with-annotationsdessertneeds review
Yield: About 64 biscuits
Ingredients
You have 2 of 9
protein
- ○2eggs(large)
- ○8 ozwhole almonds(coarsely chopped)
grain
- ○3 cupall-purpose flour
pantry staple
- ○1/4 cupvegetable oil(mild)
- ✓3/4 cupsugar(plus 1 heaping tbsp)
- ○1 cupcinnamon sugar(mixed with 1 tsp cinnamon for finishing)
- ○1 tspvanilla extract
- ·1 tspsalt
- ○1 tspalmond extract
- ✓1 tbspbaking powder
Instructions
- Set a rack in the middle level of the oven and preheat to 350 degrees. Line 2 cookie sheets with foil or parchment.
- Stir in the almonds with a rubber spatula, then slowly combine the sugar and whisk until smooth.
- Beat the eggs until very light in color, then pour them into the mix.
- Sift the flour, baking powder, and salt into a bowl, then stir into the mixture.
- On a lightly floured work surface, pat the dough gently into a large rectangle.
- Divide into 2 logs, and place them on the prepared pan.
- Bake until golden and lightly firm, about 25 to 30 minutes.
- Reduce oven temperature to 275 degrees F.
- Turn the logs, cut-side down, onto the baking sheet, and bake again until dryed out and lightly colored.
- Cool on a wire rack.
My notes
- 8 oz sugar replaced by 3/4 cup of sugar; rolled log in 1/4 cup sugar.
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups + 1 heaping tbsp of flour
- 1 tbsp baking powder
- 1/2 cup cranberries
- 8/4" pistachios.
- bake as directed.
- Additional recipe noted: Biscotti by Rocco DiSpirito (2012 adjustments: 3/4 cup sugar, 3 cups + 1 heaping tbsp flour, 1 tbsp baking powder, 1/2 cup cranberries, 8/4" pistachios, bake as directed).