Mandelbrot (biscotti style, low fat)
From Joan Nathan's Jewish Cooking in America, p. 338
Ingredients
2 cups unbleached flour
1 cup sugar
1 teaspoon baking soda
3 large eggs
½ teaspoon vanilla
6 ounces whole, blanched almonds
Directions
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Using a paddle in the bowl of an electric mixer, mix the dry ingredients.
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Lightly beat the eggs and the vanilla and add to the dry ingredients. Mix. Add the nuts. Mix.
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Knead the dough quickly on a well‐floured surface. Divide into 2 pieces. Roll each piece into a sausage shape about 2 inches wide. Lay the strips on a buttered and floured baking pan (or use "Pam for Baking”). Leave several inches between the two strips.
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Bake for 50 minutes in a 300‐degree oven. Let cool for 5 minutes. Remove to a cutting surface, and using a sharp knife, cut into diagonal slices every ¼ inch. Lay the bars on their sides on the baking sheets and return to the oven for 35 to 50 minutes until they are nicely browned. Let cool and then store in a plastic bag.