Mandelbrot (Biscotti) - Kraft Recipes Top
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Mandelbrot (Biscotti)

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  • Preheat oven to 350 deg. Beat sugar, oil and eggs at medium speed until well blended. Add flour, salt, baking powder, anise seed and extract. Beat till well blended. Stir in almonds or walnuts. (Dough will be sticky – may add additional flour, 1 Tbsp. at a time up to about 4 Tbsp.)
  • Divide dough in half. On ungreased sheet, and with well- floured hands, shape each half into 12” x 3” loaves. Place 3 inches apart. (I use 2 cookies sheets lightly sprayed with cooking spray and place one loaf on each.)
  • Bake 20 – 25 minutes at 350 degrees till light brown. Remove from oven and immediately cut each loaf crosswise in ½” diagonal slices. Lay each biscotto on its side and bake for an additional 15 to 20 minutes till browned and toasted, turning occasionally to toast both sides evenly. I check every 5 minutes – type of cookie sheet affects browning time. (Watch carefully after 10 minutes of browning time, may need to turn more often so cookies don’t burn). Cool on wire rack and sprinkle with powdered sugar.

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