Mandelbrot
"This is like a German-style version of biscotti! you can omit the lemon zest and add in 1 teaspoon cinnamon if desired and add in some mini chocolate chips."
photo by Dan Kaufman
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
30 cookies
ingredients
- 3 large eggs
- 1 cup sugar (can use less)
- 1⁄2 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3 teaspoons grated lemon zest
- 3⁄4 cup almonds, chopped
- powdered sugar (optional)
directions
- Set oven to 350 degrees.
- Lightly grease a large baking sheet or line with parchment paper.
- Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy.
- Add in oil and vanilla; beat until well blended.
- In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined.
- Divide the dough in half.
- Transfer to prepared baking sheet and shape into two 10 x 4-inch logs.
- Bake for about 50-60 minutes.
- Remove from oven and reduce the heat to 275 degrees.
- Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller).
- Return to oven and bake another 20-22 minutes.
- Remove to wire racks to cool.
- dust with powdered sugar if desired.
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Reviews
-
This is my go-to recipe for what I call "Jewish Biscotti."
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I love biscotti, but have never made it. This was my first attempt, and I think it turned out pretty darn good!!! Instead of adding mini chocolate chips, I dipped one end in chocolate and drizzled the other end with chocolate....can you tell I like chocolate???
Tweaks
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The only change I'd make (to avoid breaking your teeth on these if you're not a coffee-dipping kinda person) is to cut the first bake to 25-30 minutes till they're almost golden, then slice, place back on the sheet, and bake each side for another 12 minutes each, turning each cookie over between the second and third bake.
