Best Mandelbrot Biscotti Recipes

PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a large cookie sheet.
• In a large bowl, cream together the 2 cups sugar and margarine until smooth.
• Beat in eggs one at a time, mixing well after each one.
• Combine the cake meal, potato starch and salt; stir into the creamed mixture.
• Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
• Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product.
• Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
• Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F.
• Slice into 1/2 inch slices.
• Sprinkle with remaining cinnamon sugar and lay pieces on sides.
• Bake for about 5-10 minutes on each side.
• IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
• Cool completely.

MANDELBROT (BISCOTTI)

Steps:

• 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.