Dora Apter's Mandelbrodt
Yield: 4 Dozen
1 c Whole hazelnut or almonds or a mixture -- be generous
4 extra-large eggs
1 c Sugar
1 c Oil
4 c Flour; sift before measuring, plus more for kneading
1 t Salt
4 t Baking soda
1 t Almond extract
3 T Cinnamon mixed with:
2/3 c Sugar
1 Egg; blended with 1 T Water
These cookies are slightly chewier than Italian biscotti but stand up to a dunk in a cup of hot coffee or tea.
With two racks in middle of oven, preheat it to 350 degrees. Line two baking sheets with foil. Toast and remove skins of hazelnuts. On high speed, beat 4 eggs and a cup of sugar until light and fluffy -- 3 minutes.
Reduce to low speed and beat in oil until just incorporated. Sift flour, salt and baking soda. Add flour mixture to egg mixture until incorporated. Add almond extract and nuts.
Knead five or six times -- until a ball forms, adding more flour if sticky. Divide into 5 pieces. Knead a tablespoon of the cinnamon sugar into each piece, then form into flat logs 12-inches long and 2-inches wide. Space logs 3 inches apart and brush tops with egg-water mixture, then sprinkle with sugar-cinnamon mixture.
Bake until tops are dry and slightly cracked -- about 30 minutes. Switch baking sheets between the shelves and turn them 180 degrees after they've baked 15 minutes.
Remove to a work surface and cut crosswise with a serrated knife into 1-1/2 inch slices. Place cut sides down on baking sheets. Return to oven and bake until lightly golden brown, about 4 to 5 minutes. Turn over and continue baking until lightly browned. Cool completely on wire racks.
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