3 large eggs
1 cup butter
1 cup sugar
1 teaspoon almond extract
1 teaspoon salt
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 tablespoon finely grated orange zest (mixed with 1 tablespoon sugar)
3/4 cup roasted almonds, chopped
about 2 tablespoons store-bought "cinnamon sugar" (or 1 tablespoon cinnamon mixed with 1 tablespoon sugar)
Preheat oven to 350 degrees F.
Melt butter and keep it at room temperature.
Beat eggs and sugar till creamy.
Add almond extract and salt.
Add butter and continue creaming the mixture.
Fold in the orange zest.
Add the baking powder and flour and mix well. The dough will be sticky (More solid-like than liquid-like).
Incorporate the chopped roasted almonds into the dough.
Divide the dough into 3 portions.
Shape each portion into a log -- about 9 inches long, 3 inches wide and 1 inch thick.
Sprinkle each log lightly with cinnamon sugar.
Place the logs in greased cookie sheets (or ones lined with silicon baking mats).
Bake in a 300 degrees F for about 40 minutes.
Remove from oven and cool for about half an hour.
Reduce the oven temperature to 300 degrees F.
With a sharp serrated knife cut the logs into 1/2 inch slices.
Dust the slices on each side with cinnamon sugar.
Place the slices flat side up on greased [aluminum] cookie sheets and bake in the preheated 300 degrees F oven for about 10 minutes.
Turn the oven off and let the cookies cool in the oven for a few hours before serving.
Serve with coffee.
Mandelbroit cookies are often associated with Jewish cuisine. While only .05 per cent of Italy's population is of Jewish origin, their cuisine has had a major impact in some areas of the country. On the Web one can find many recipes for this style of biscotti -- some call for butter, others oil; some call for lemon zest, others for orange zest. Some recipes include vanilla extract, others do not. Most taste great and are worth a try.... Photo: by the contributor.