Recipes By Request - Mandelbrodt

Whether you call them biscotti, mandelbrodt, rusks or something else, they are delicious and satisfying treats. The "mix-ins" can be varied based on your mood or the contents of your pantry - and since mandelbrodt are dried out to begin with, they have a very long shelf life (assuming you can keep them on your shelf). I've been making the same recipe for mandelbrodt for many years. The mandelbrodt are light and crisp - not too dense, nor too crumbly - and have a coterie of devoted fans.

Deb's Mandelbrodt

1 cup sugar

3 eggs

1/3 cup oil

1 teaspoon lemon juice

1 teaspoon vanilla extract

3 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup mix ins - any combination of nuts, chocolate chips, dried fruits, raisins, craisins....

Preheat oven to 350 degrees.

Beat sugar and eggs until very light. Beat in oil, lemon juice and vanilla. Blend flour, baking powder and salt. Stir into egg mixture until well combined. Mix in "mix-ins".

Line two cookie sheet with parchment paper. Using half of dough on each cookie sheet, spoon dough into long strips. Bake 45 minutes. Immediately slice strips into 1/2 inch cookies. Place cookies cut side up back onto baking sheets, and put back into oven for 10 minutes to crisp up.