Biscotti-Mandelbrot
1-1/2 lb., Flour, sifted, measure to yield 6 cups
3 Tablespoon, Baking Powder
1/2 Teaspoon, Salt
1 Teaspoon, Ground Cinnamon
3 Extra-large, Eggs
2 Cups, Sugar
2 sticks (Cup), Unsalted butter, melted and cooled ( or 1 cup vegetable oil
Zest (colored part), 1 Lemon
1 Tablespoon, Vanilla
1 Lb., Whole almonds (w/skins), lightly toasted, if desired
1 Cup, Raw sugar (optional for sprinkling)
1. Stir together flour, baking powder, salt and cinnamon; set aside.
2. In a large bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Stir in butter, lemon zest and vanilla. Stir in flour mixture, then almonds. (Dough will be stiff.)
3. Shape, dough into 6 flat logs about 2 inches wide. Place on parchment-paper-lined cookie sheets. Press raw sugar into tops of logs, if desired.
4. Bake in a preheated 350-degree oven until logs are lightly browned outside but still soft inside, about 20 minutes. Remove from oven and let cool for 20 minutes. Reduce oven temperature to 325 degrees.
5. Using a sharp knife, slice mandelbrot on the diagonal into one-half-inch-thick slices. Place slices flat side down on cookie sheets. Bake for 10 minutes. Turn slices over and continue baking until lightly browned all over, about 5 to 10 more minutes.
6. Cool on a wire rack. store in tightly sealed container up to 1 month.
Note: This mandelbrot recipe comes from the Country Club Restaurant & Pastry Shop in Philadelphia. Sprinkle the tops with Sugar in the Raw, a brand of large-crystal raw sugar that adds sparkle and crunch.
Mandelbrot are usually oil-based to honor Jewish dieary laws, keeping them “pareve” or neutral, meaning they contain no dairy or meat products. Classic mandelbrot are chunky with almonds and scented with cinnamon, but walnuts are also common. Biscotti are usually crispier than mandelbrot, which are more cookielike with a crumbly texture.
