Classic Cinnamon Mandelbrot (Biscotti)
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, 25-30 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.
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.
A typical, not-too-sweet 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.