Classic cinnamon mandelbrot (biscotti)
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Classic cinnamon mandelbrot (biscotti)
  Cinnamon    Biscotti  
Last updated 6/12/2012 1:16:47 AM. Recipe ID 46824. Report a problem with this recipe.
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      Title: Classic cinnamon mandelbrot (biscotti)
 Categories: Biscotti
      Yield: 24 Servings
    3/4 c  Sugar
    1/2 c  Oil
      2    Eggs
      2 ts Vanilla
    1/4 ts Salt
  1 1/2 ts Baking powder
      2 c  Flour
    1/2 c  Coarsely chopped walnuts
           Cinnamon sugar mixture: 1
           -cup sugar and 1 tbsp
  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.
  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.
  NOTES : 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

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Recipe ID 46824 (Apr 03, 2005)

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