No matter what you call them, these oblong almond biscuits, that we love to dip in our coffee, are made dry and crunchy through cutting the loaf of dough while it’s still hot and fresh from the oven and then putting it back in the oven to bake some more.
I love to make a batch of Mandelbrot for our Shabbat dessert. While most pastry baking is done with a lighter oil, like sunflower or canola, Mandelbrot/Biscotti tastes great when made with Olive Oil. You can have lots of fun with this recipe, combining different nuts and dried fruit together. And of course you can never go wrong with chocolate chips in any cookie!
Ingredients:
- ½ cup slivered almonds
- ¼ cup crushed cashews
- 2 large eggs
- zest of 1 lemon
- ¾ sugar
- ⅓ cup Galilee Green Olive Oil
- 1 tsp vanilla
- 1 – 1 ½ cups flour
- 1 tsp Baking Powder
- ¼ cup dried cranberries
- ¼ cup chocolate chips
Directions:
- Beat eggs, lemon zest, olive oil and vanilla
- Stir in flour, sugar, baking powder and dried fruit
- Stir in nuts
- Add flour should the dough feels sticky
- Divide the dough into 2 logs
- Place on a cookie sheet lined with parchment paper
- Flatten the logs of dough to 3 inches in width and an inch in height
- Bake for 15 minutes on 350 F/180 C
- Remove from the oven, slice the logs into 1-1 ½ inch strips and turn the strip on its side
- Bake again for another 15 minutes at 250 F/120 C to dry out
Go ahead and get creative and make your very own combination of nuts, chocolate chips and dried fruit. I’m sure your family and friends will say your Mandelbrot is the yummiest and the best ever!
Some people will jump through hoops to dunk our Galilee Green Mandelbrot into a good cup of coffee!!
ENJOY!!
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