Mandelbrot

A Jewish version of biscotti. From Mom's notebooks.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 4  eggs
• 1  cup sugar
• 3⁄4 cup  vegetable oil
• 1  teaspoon lemon juice
• 1  teaspoon  grated lemon zest
• 1  teaspoon  almond extract
• 2  cups flour
• 2  tablespoons flour
• 1  teaspoon baking powder
• 1  pinch salt
• 1  cup  slivered almonds, chopped

Directions

1. Preheat oven to 400°F.
2. Combine eggs, sugar, oil, lemon juice, lemon zest and almond extract in a bowl.
3. Sift flour, baking powder and salt in a second bowl. Toss almonds in flour to coat. Add wet ingredients and mix to form a stiff dough.
4. Grease and flour a rimmed cookie sheet. Form into an oblong loaf about 4" across and 1.5" thick.
5. Bake in preheated oven 15 minutes. Allow to cool 10 minutes.
6. Slice 1" thick. Lay slices on a clean cookie sheet and return to oven until lightly browned, turning occasionally, about 5 min on each side (but watch carefully!).