Prep 1 hr
Cook 1 hr 30 mins
aka Jewish Biscotti or Mandelbroit. This is my great grandmother's recipe. I've never actually made it, only eaten it, so I'm totally guessing on the cook and prep times.
- 1 1⁄2 cups butter, melted
- 9 cups flour
- 12 eggs
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon baking powder
- 3 cups chopped pecans (or almonds)
- 1 tablespoon vanilla extract
- 3 3⁄4 cups sugar
- cinnamon sugar (optional)
- Mix all dry ingredients.
- Add chopped nuts.
- Add melted butter, eggs, vanilla. Mix thoroughly with a large spoon, even kneading by hand as necessary.
- Roll into small loaves and place on oiled cookie sheets in a 350F oven. Bake for 20 to 25 minutes, until set or lightly brown on bottom of loaves.
- Remove from cookie sheets and slice to desired thickness immediately.
- Sprinkle with cinnamon sugar if desired.
- Place on cookie sheets again and bake in a 300F oven until brown and dry.
I made exactly half of this recipe, which resulted in 32 nice slices. I had to substitute almond extract for the vanilla, and reduced the sugar to 1 1/2 cups for half the recipe - sweet enough, could go lower. I mixed the wet ingredients together before mixing with the dry. This made three "loaves". I wet my hands with cold water to smooth the loaves and make the exterior nicer. Mine baked quite a bit longer, almost 45 minutes, to get to the set stage. Slicing is easiest with a serrated knife. These were very tasty, and I doubt they'll stay around long. I think next time I will increase the amount of baking powder - this seemed a bit low for this amount of flour. Also, I think dried cherries would also be a nice addition.