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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
4 t. baking powder
3 eggs
1 c. (scant) sugar
6 T. vegetable oil
Grated rind of 1 lemon or orange
1/2 t. almond (preferred) or vanilla extract
1/3 c. slivered almonds


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.