Recipe - Biscotti Better Known As Mandel Brot

3 Eggs beaten
One half cup Crisco oil
1 cup Sugar
2 tablespoon Sweet wine; brandy or
liqueur
Fresh or dried orange or
lemon peel
2 teaspoon Vanilla extract; or extract
of your choice
1 tablespoon Baking powder
3 cup Flour
1 cup Chips and/or nuts; (up to 2)

Preparation time 10 minutes, Baking time at least 1 hour Pareve unless you
use dairy chocolate chips or butterscotch chips

Mix all ingredients except flour. Then mix in the flour. Fold in chips and
or nuts. Oill spray 2 insulated cookie sheets and oil your hands. Mold half
of the dough into a long oval and place on the cookie sheet on the
diagonal. Repeat with other half of the dough. Bake in preheated 350 oven
until golden brown. Cool about 10 minutes then slice. Lay each slice on its
side, then bake again until the cut side is golden too.

Our favorite is pecan with cognac or Grand Marnier in the dough. Finished
slices may be chocolate dipped too.

To make chocolat biscotti, add One half cup good quality cocoa like Ghiardelli
sweetened chocolate powders (they're pareve too). Add extra liqueur, like a
chocolate based one or an extra egg to moisten the cocoa. Chopped hazelnuts
are the best in the dough. ENJOY!

Posted to JEWISHFOOD digest Volume 98 #014 by Lenorevp Lenorevp@aol.com
on Jan 7, 1998