Mandelbroit

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mandelbroit

Mandelbroit, otherwise known as biscotti, is an extremely low tech recipe. You don’t need a mixer. You don’t even need a fork. You don't have to spoon drop the dough onto a cookie sheet. You do have to make lots 'cause they'll get eaten up fast. 

  • Duration
  • Cook Time
  • Prep Time
  • 2 dozen cookiesServings

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour (I like to use Rubinfeld 70 per cent whole wheat)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup slivered almonds
  • 1/2 cup raisins or dried cranberries or chocolate chips
  • 1 teaspoon cinnamon

Preparation

1. Preheat oven to 180 C (350 F).  

2. Dig your hands in and combine everything together like a toddler making a mud pie. Or better yet, give this job to one of your kids—not a toddler though unless you want your kitchen plus child splattered with sticky mandelbroit batter.

3. Once the batter is all mixed together shape it into two logs and place on baking trays covered with baking paper.

(Dear reader, take a moment to contemplate this wonderful fact—no spooning the batter out one cookie at time—isn’t that wonderful?)

4. Bake 30-40 minutes.

5. Remove from oven. Cool slightly (10 minutes max or you’ll have mandel rocks) and slice with a sharp knife. If you like your sticks harder you can return to turned off oven after slicing. By the way, this freezes beautifully,