Mandelbrot

Indulge in the delightful crunch of Mandelbrot, a Jewish twist on biscotti, featuring slivered almonds and a hint of almond and vanilla extracts. Perfect for a cozy afternoon tea or as a sweet treat during festive gatherings.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup slivered almonds
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 large eggs
• 1/2 teaspoon salt

Method

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well.

3. 3

   In another bowl, whisk together the eggs, vanilla extract, and almond extract until well combined.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the slivered almonds.

5. 5

   Divide the dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.

6. 6

   Bake for 25-30 minutes, or until the logs are golden brown. Remove from the oven and let cool for 10 minutes.

7. 7

   Using a sharp knife, slice the logs diagonally into 1/2-inch thick cookies. Place the slices back on the baking sheet, cut side up.

8. 8

   Return the baking sheet to the oven and bake for an additional 10-15 minutes, until the edges are lightly toasted. Let cool before serving.