Walnut Cinnamon Mandelbrot Biscotti
A typical, not-too-sweet mandelbrot or biscotti – the perfect dipping cookie and a traditional favorite at every Jewish holiday. You can have it plain or toss it in a cinnamon sugar mixture for a spicier, sweet treat. This cookie also makes a good basic recipe and takes well to variations.
3/4 cup sugar
1/2 cup oil
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 cups all purpose flour
1/2 cup coarsely chopped walnuts
1 cup sugar
1 tablespoon cinnamon
Preheat oven to 350 F. 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 walnuts to incorporate.
Turn mixture onto a lightly covered floured board and shape a log, about 10 by 3 inches, flouring hands if necessary, to avoid sticking.
Transfer log on cookie sheet, press down to flatten slightly, and bake until
just set, 25-30 minutes.
Remove from oven and let cool 15 minutes. Transfer log to a board, and using long, serrated knife, cut into 1/2 inch slices. Place cookies back on cookie sheet and bake again at 325 F. to dry and brown slightly (about 11-18 minutes). Turn cookies over once during baking to ensure both sides bake evenly.
Cool and store at room temperature in an airtight container.
Makes 20-28, depending on size