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Ingredients
- 1 c. vegetable oil
- 4 lrg Large eggs
- 1 c. sugar
- 2 tsp baking pwdr
- 3 c. all-purpose flour
- 1 tsp salt
- 2 tsp almond extract
- 1 c. minced walnuts
- 2 Tbsp. poppy seeds
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine oil, Large eggs and sugar; mix by hand.
- In a separate bowl, combine baking pwdr, flour and salt; mix well. Add in the flour mix to the egg mix and mix well. Then add in the almond extract, walnuts and poppy seeds, blending after each addition. Batter will be stiff.
- Spray a 9-by-13-inch baking pan with nonstick cooking spray. Spread batter into pan. Bake 20 to 30 min, till golden brown. Let cold. When cold, remove bread from pan and cut into 3/4 -inch slices.
- Spray cookie sheet with nonstick cooking spray and place the slices on cookie sheet. Bake 10 to 12 min till hard. Remove from oven and turn mandelbrot over, then bake 10 to 12 min more. They should be hard to the touch.
- Makes about 12 cookies. These get better after a few days.
- If desired, one end of the cookies can be dipped in melted chocolate. They are also delicious plain.
- Here is the recipe for mandelbrot - a crisp cookie like biscotti - which I remember from my childhood. My grandmother, Anna Needles, was a wonderful baker. Not only did everything taste delicious, but it always looked so appealing. She only made the mandelbrot around Hanukkah, so we looked forward to them every year.
- I have updated the recipe just a little. We sell these in the bakery, and they are one of our most popular items.
- Etta Miller, owner of Baked by Etta in San
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