Recipe: Passover Biscotti (Mandelbrot)

PASSOVER BISCOTTI (MANDELBROT)

3/4 cup slivered almonds, coarsely chopped
2 3/4 cups matzo cake meal
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/3 cups sugar
1/3 cup olive oil
1 teaspoon vanilla extract
3/4 teaspoon almond extract
3 large eggs
1/4 cup finely chopped candied ginger or candied orange peel

Preheat oven to 350 degrees F. Lightly oil a baking sheet and set aside.

Put the chopped almonds into a skillet and set on medium heat. Toast lightly, shaking the pan occasionally, for about 4 to 5 minutes. Let cool.

Combine the cake meal, salt, ginger, nutmeg and cinnamon. Set aside.

With an electric mixer, combine the sugar, oil, vanilla and almond extract. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients, beating to blend. Beat in the almonds and candied ginger or orange peel.

Divide the dough in thirds. The dough will seem dry and crumbly; lightly knead and press dough together. On a lightly oiled counter, shape each piece of dough into a log about 12 inches long. Transfer carefully to the prepared baking sheet.

Bake on the middle oven rack 25 minutes. Remove from the oven and loosen logs from the baking sheet.

Raise oven temperature to 400 degrees.

Let logs cool 10 minutes before slicing about 3/4-inch thick on the diagonal. Put onto the baking sheet.

Bake 10 minutes. Cool completely before storing.

Makes 27 to 30 biscotti
Adapted from source: The Jewish Holiday Baker by Joan Nathan