(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Ultra Thin Almond Mandelbrot (Biscotti)
This is one of those exceptionally thin biscotti or Mandelbrot. Make it with oil – it’s Mandelbrot for Hanukkah. Make it with melted butter and you have gourmet biscotti. It is micro-thin and one of those ‘private file recipes’ and a great gift recipe.
3/4 cup sugar
1/3 cup oil or melted unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup whole almonds (can also use whole walnuts)
1/2 cup dried cranberries (lightly plumped in hot water and dried)
Preheat oven to 350 F. Lightly grease a 9 by 5 inch loaf pan.
Whisk together the sugar and oil. Stir in eggs and beat well, then add vanilla and almond extract. Fold in flour, baking powder, salt, almonds and cranberries.
Bake until puffed up and lightly golden, and seems set (cake might be cracked on top), about 40-45 minutes. Cool fifteen minutes then remove from pan and wrap tightly in foil. Chill overnight in fridge.
Slice into very thin slices (about 1/8 inch thick) and place on a baking sheet in a single layer. Bake until golden, turning once - about 10 minutes total.
About 24-36 slices
© This is a Marcy Goldman/BetterBaking.com original recipe
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