Sometimes called mondel bread, or Mandelbrot, this cookie is very much like Italian biscotti. It is baked twice to make it very crunchy.
- 3 eggs
- ¾ cup sugar
- 2 teaspoons vanilla
- ¾ cup vegetable oil
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ½ cup almond slivers
For the topping:
- ¼ cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees F (180 degrees C)
- Beat eggs and sugar in medium mixing bowl until light and fluffy. Add vanilla and oil. Sift flour, baking powder, and cinnamon into wet mixture. Stir until combined. Gently stir in almonds.
- Separate dough into two equal portions. Shape each portion into a rectangle about 5 inches x 10 inches (12.5 cm x 25 cm), and 1-inch (2.5 cm) thick. Place them on an ungreased baking sheet.
- Combine remaining sugar and cinnamon into a small bowl. Sprinkle over dough rectangles. You can top them with almond slivers, if you like.
- Measuring with a ruler, mark the dough at 1-inch (2.5 cm) intervals. This will create guides for cutting the cookies after baking.
- Bake for 20 minutes until golden and firm to the touch. Remove from oven. Using a large spatula, move cookie rectangles to cutting board. Carefully slice through the marks, creating long, 1-inch (2.5 cm)-wide cookies. Then place cookies, cute side down, back on warm baking sheet and return to oven.
- Bake cookies again until they are golden and toasted, up to 10 minutes.
Note: You can substitute ½ cup of chocolate chips for almonds, if you like.