Recipe - Classic Cinnamon Mandelbrot (Biscotti)

Three fourths cup Sugar
One half cup Oil
2 Eggs
2 teaspoon Vanilla
One fourth teaspoon Salt
1 One half teaspoon Baking powder
2 cup Flour
One half cup Coarsely chopped walnuts
Cinnamon sugar mixture: 1
cup sugar and 1 tbsp
cinnamon

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a
large bowl, whisk together the sugar and oil, then blend in eggs and
vanilla. In a separate bowl, stir together salt, baking powder and flour.

Fold into wet mixture, then fold in walnuts. Turn mixture onto a lightly
floured board and shape into a 10" by 3" log, flouring hands if necessary
to avoid sticking. Transfer log onto cookie sheet, flatten slightly and
bake until just set, 2530 minutes.

Remove from oven and let cool 15 minutes. Transfer log to a board. Using a
serrated knife, cut into slices about 1/2" thick. Place cookies back on
cookie sheet and bake again at 325 degrees to dry and brown slightly, about
11 minutes. Turn cookies over once during baking to ensure both sides bake
evenly.

NOTES : A typical, nottoosweet mandelbrot you can have it plain or toss
it in a cinnamon sugar mixture for a sweeter, spicier treat. This cookie
also makes a good basic recipe and takes well to variations, such as adding
chocolate chips, dried cherries or cranberries, raisins, anise seeds, etc.
Mandelbrot is a German Jewish treat.
Posted to MCRecipe Digest V1 #920 by Dianne Weinsaft dee@ncsi.net on Nov
24, 1997