also known as Mandelbrod. the same as biscotti.
| Servings: | 72 |
| Yield: | 6 dozen |
Ingredients
- 4 eggs
- 1 ¼ cups white sugar
- ¼ teaspoon salt
- 1 cup vegetable oil
- 3 ½ cups all-purpose flour
- 1 cup toasted and chopped almonds
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Beat eggs and 1 cup sugar together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
- Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
- Divide into eight portions and shape each into portions of 8 x 3 inch log shaped portions on lightly greased cookie sheets.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
- Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 19 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I am giving this four stars because the recipe was a bit hard to follow. The cookies deserve five, though! Very tasty. First of all, read through it a couple of times. Some of the ingredients should be listed as ‘divided’, so people won’t just go ahead and use them all at once. Plus, the recipe never said when to add the baking powder! So I added it to the flour after I took out the 1/4 c. that I added to the almonds. I also added the whole 1 1/4 c. of sugar to the dough, since the recipe didn’t say what to do with the other 1/4 c., unless it meant to use all of that to sprinkle on top before baking, if I wanted to (which I didn’t.) This dough is very sticky, and that should have been mentioned, along with what to do about it (I sprayed my hands with Pam spray, but a little extra flour might have been ok too). And I certainly didn’t get 8 portions that were 8″ long and 3″ wide. I had 7 portions, 6 of which were 8″ long and about 2″ wide, and one portion that was about 5″ long. In any case, these are really good, and I will make them again, using the changes I made. One more thing, I cut straight across, the way I do all my mandel bread recipes, rather than diagonally.
Excellent
Pretty good MandelBread but I thought that they could use a tad more flavour, perhaps more almond extract. Cooking time and temp were bang on. I sprinkled these with raw sugar before the second bake. Thanks for sharing.
I’ve tried this recipe 3 times and love love love it. I guess step 2 is where you add the baking powder? It’s a great recipe. I share it with my friends and they keep wanting more LOL. However, the dough is so thick that the beaters on my mixer barely turn. If I had a good mixer I’d make this all the time.
These are absolutely delicious…I followed the recipe closely with some minor modifications. The dough is sticky and they spread, so be careful when you place them on cookie sheet. I added extra almond extract (about 1/2 t) and toasted them (after cutting) longer than the recipe indicated. The flavor and texture was unbeatable. Thanks for the wonderful recipe.
Perhaps a little bland as is – dipped in chocolate makes a big difference.
THESE WERE SUPURB! U GOTTA TRY EM! :-)))))
I have made this recipe many times and it is excellent. Tastes very much like the ones my grandmother used to make.