This is the Jewish equivalent to biscotti. It was handed down through three generations. I added the mini chocolate chips. The cookies are twice baked, first in logs and then in slices. Stored in an airtight container, these will keep for about two weeks.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

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  • Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.

  • Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

Nutrition Facts

151.1 calories; 2.6 g protein; 17.3 g carbohydrates; 15.5 mg cholesterol; 36.3 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2015
delicious recipe! not too sweet and not too dry! i recommend a combination of coarse chopped and finely chopped almonds for a nice texture. Dough is sticky so i recommend wetting your hands a bit while shaping the logs. will definitely make again and again! Read More
(28)

Most helpful critical review

Rating: 3 stars
12/16/2007
Not at all what I expected. It had a weird texture not crunchy like biscotti. I even let it cool and rebaked it thinking that it might make it crunchier. Read More
(6)
31 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/06/2015
delicious recipe! not too sweet and not too dry! i recommend a combination of coarse chopped and finely chopped almonds for a nice texture. Dough is sticky so i recommend wetting your hands a bit while shaping the logs. will definitely make again and again! Read More
(28)
Rating: 5 stars
06/06/2015
delicious recipe! not too sweet and not too dry! i recommend a combination of coarse chopped and finely chopped almonds for a nice texture. Dough is sticky so i recommend wetting your hands a bit while shaping the logs. will definitely make again and again! Read More
(28)
Rating: 5 stars
12/11/2010
Excellent recipe. Easy to make and follow. The first time I made these I kept to the recipe. Now (a year later) I use 1 cup almond 1/2 cup 73% bittersweet chocolate. The almonds get chopped in a Bullet so I get a mix of almond dust and chunks that help reduce the stickiness. This has become a family favorite. Read More
(22)
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Rating: 5 stars
09/15/2008
Very good mandelbrot! I was glad that this recipe did not have a crumbly consistency like many of the other mandelbrot and biscotti recipes I have tried. I will make this again soon:-) Read More
(16)
Rating: 4 stars
01/02/2008
These were very good. To add a nice touch and some more flavor: In the top of a double boiler, melt 12oz chocolate chips with 2 tablespoons shortening, stirring frequently. Dip half of each biscotti stick in chocolate and then let cool. Read More
(12)
Rating: 5 stars
10/16/2007
Great texture and easy to make--I didn't have almonds so used a little bit extra mini chocolate chips--great recipe! Read More
(9)
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Rating: 5 stars
02/04/2011
By far the easiest alternative to biscotti recipe but I wish I had chopped sliced almond instead of coarsely chopping whole almonds because the nuts and chocolate chips made it hard to form the loaf. Overall a nice addition to my hot coffee and tea drinks in the morning. Read More
(7)
Rating: 5 stars
12/05/2007
This was pretty easy to make except I found the dough a little sticky to work with. I also used 1/2 Cup semi-sweet chocolate chips and 1/2 Cup cherry chips instead of the nuts and mini-chips. This recipe is DELICIOUS! Not as rock hard as biscotti. Family and friends raved on this. Will definitely make again. Read More
(7)
Rating: 3 stars
12/16/2007
Not at all what I expected. It had a weird texture not crunchy like biscotti. I even let it cool and rebaked it thinking that it might make it crunchier. Read More
(6)
Rating: 4 stars
12/23/2007
I found that I needed to add more flour since the batter seemed a bit runny (from all the oil). Other than that they were great. Like biscotti. Read More
(6)