Mandelbrodta Type Of Biscotti Food

MANDELBROT

Steps:

• Set oven to 350 degrees.
• Lightly grease a large baking sheet or line with parchment paper.
• Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy.
• Add in oil and vanilla; beat until well blended.
• In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined.
• Divide the dough in half.
• Transfer to prepared baking sheet and shape into two 10 x 4-inch logs.
• Bake for about 50-60 minutes.
• Remove from oven and reduce the heat to 275 degrees.
• Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller).
• Return to oven and bake another 20-22 minutes.
• Remove to wire racks to cool.
• dust with powdered sugar if desired.

MANDELBRODT...A TYPE OF BISCOTTI

Steps:

• Mix and sift flour, baking powder, and salt.
• Beat eggs and sugar together until light.
• Add remaining ingredients in order given and blend well.
• The dough should be soft.
• With floured hands form 2 long loaves about 3 inches wide and 3'4 inch high on a well floured board.
• Bake in long narrow pans or on greased cooky sheets.
• Moderate oven.350 degrees until lightly browned, 40-50 minutes.
• While still warm, cut into 1/2 inch slices and return to oven to toast until browned or brown quickly under broiler flame.

MANDELBROT (BISCOTTI)

Steps:

• Preheat oven to 350 deg. Beat sugar, oil and eggs at medium speed until well blended. Add flour, salt, baking powder, anise seed and extract. Beat till well blended. Stir in almonds or walnuts. (Dough will be sticky – may add additional flour, 1 Tbsp. at a time up to about 4 Tbsp.)
• Divide dough in half. On ungreased sheet, and with well- floured hands, shape each half into 12” x 3” loaves. Place 3 inches apart. (I use 2 cookies sheets lightly sprayed with cooking spray and place one loaf on each.)
• Bake 20 – 25 minutes at 350 degrees till light brown. Remove from oven and immediately cut each loaf crosswise in ½” diagonal slices. Lay each biscotto on its side and bake for an additional 15 to 20 minutes till browned and toasted, turning occasionally to toast both sides evenly. I check every 5 minutes – type of cookie sheet affects browning time. (Watch carefully after 10 minutes of browning time, may need to turn more often so cookies don’t burn). Cool on wire rack and sprinkle with powdered sugar.