Biscotti literally means “twice-baked.” When I think of Biscotti, I think ITALIAN. The word is sacred to Italians, they own biscotti and no one should even attempt to compete with them. However, the Jewish have their own version of Biscotti that is up for the challenge. These cookies are called Mandel Brodt, which translates to Almond Bread. A very traditional Jewish cookie that is cooked in the same fashion as an Italian Biscotti and if one didn’t know any better, you could easily confuse the two.
My mom has been making these for over 20 years and she was given the recipe from one of our Russian neighbors. We don’t exactly know where this recipe originated and if she added a Russian flare to these, but who cares, they’re delicious.
Ingredients:
1 cup vegetable oil
3 cups flour
1 cup sugar
3 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp salt
1 cup slivered almonds
cinnamon, sugar (they sell this pre-mixed, but you can easily make your own by mixing 1/2 cup sugar with 1.5 TBLS cinnamon)
Preheat oven to 350 degrees F
In a large bowl, blend the vegetable oil and the sugar together with a hand mixer.
Crack the eggs into a bowl or measuring cup and then add the eggs one at a time to the bowl, blend well. Add vanilla to the bowl and also all of the dry ingredients (flour, salt, baking powder). Mix well.
Add in the slivered almonds and mix well until fully incorporated. Place 4 globs on 2 cookie sheets and shape like a loaf with wet hands (makes it easier to spread without sticking to your hands or the pan)
Sprinkle loafs generously with cinnamon sugar mixture
Bake at 350° 20-25 mins. When golden cut into biscotti and turn on side sprinkle with cinnamon sugar and bake additional 10 mins. Then turn over on other side, sprinkle with cinnamon and sugar and bake additional 10 mins.
