MandlebrodtFrom FAIRVILLE INN BED AND BREAKFAST
Mandlebrodt is an Eastern Europe cousin of biscotti. It keeps for weeks in an air tight container at room temperature and can be frozen. This recipe, which makes 30-40 cookies, was given to us by a guest, whose mother sent them to our troops during the Korean war.
2-3/4 c. all purpose flour
Mix the flour with the baking powder (we like to use a wire whisk).
Beat the eggs and sugar until light; blend into the flour mixture, and then mix in the rest of the ingredients. The dough should be soft. Add flour, a tablespoon at a time, if the dough seems too sticky. Chill for 30 minutes.
Divide the dough in thirds. On a floured board, form each third into a "sausage-shaped" loaf, about 2-1/2" wide and _-3/4" high.
Place on a lightly greased cookie sheet a few inches apart and bake at 350 degrees until lightly browned, which should be about 45-50 minutes. Remove from the oven, and let stand for a few minutes. Lower the oven temperature to 300 degrees.
While still warm, cut the loaves into 1/2" slices and put the slices cut-side up on the cookie sheets. Return to the oven to crisp, about 20 minutes, turning them over about half-way through. Cool on racks.
Note: At step 2, you can add to the dough (1) about 1/3 c. of dried cranberries or raisins, or (2) 1 - 2 T. cocoa powder, perhaps with about 1/3 c. mini-semisweet chocolate chips.