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. 

Mandelbroit

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

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Servings

2 Servings

1x2x3x

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

Instructions

• Preheat oven to 180 C (350 F).  
• 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.
• 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?)
• Bake 30-40 minutes.
• 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,