Title: Biscotti, better known as mandel brot
 Categories: None
      Yield: 1 Servings
 
      3    Eggs beaten
    1/2 c  Crisco oil
      1 c  Sugar
      2 tb Sweet wine; brandy or
           -liqueur
           Fresh or dried orange or
           -lemon peel
      2 ts Vanilla extract; or extract
           -of your choice
      1 tb Baking powder
      3 c  Flour
      1 c  Chips and/or nuts; (up to 2)
 
  Preparation time 10 minutes, Baking time at least 1 hour Pareve
  unless you use dairy chocolate chips or butterscotch chips
  
  Mix all ingredients except flour. Then mix in the flour. Fold in
  chips and or nuts. Oill spray 2 insulated cookie sheets and oil your
  hands. Mold half of the dough into a long oval and place on the
  cookie sheet on the diagonal. Repeat with other half of the dough.
  Bake in preheated 350 oven until golden brown. Cool about 10 minutes
  then slice. Lay each slice on its side, then bake again until the cut
  side is golden too.
  
  Our favorite is pecan with cognac or Grand Marnier in the dough.
  Finished slices may be chocolate dipped too.
  
  To make chocolat biscotti, add 1/2 cup good quality cocoa like
  Ghiardelli sweetened chocolate powders (they're pareve too). Add
  extra liqueur, like a chocolate based one or an extra egg to moisten
  the cocoa. Chopped hazelnuts are the best in the dough. ENJOY!