Ashkenazi, Desserts, Sukkot

Almond Biscotti or Mandelbrot? A Rose By Any Other Name Would Smell as Sweet

almond biscotti

In the run-up to Sukkot, it’s nice to bake a variety of cookies. Most cookies keep well, even at room temperature. Biscotti or Mandelbrot are pretty much the same thing and are traditionally enjoyed with a glass of tea at the end of a meal. They are also far easier to prepare than most cookies. Instead of dropping the dough from a teaspoon onto a baking sheet, rolling the dough into balls, or cutting out shapes from rolled out cookie dough, one bakes biscotti in logs to be sliced after baking, then baked a second time until lightly toasted.

This particular recipe for biscotti may seem plain at first glance, but they have a wonderful flavor, thanks to the full tablespoon of vanilla extract called for. Use top quality vanilla for best results. And remember: these cookies were made for dunking. Make sure you have them with tea or coffee.

Almond Biscotti

Yield: Around 60 biscotti


  • 4 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup sliced natural almonds
  • 1 cup slivered blanched almonds or pine nuts


  1. Preheat oven to 325° Line 2 baking sheets with parchment paper. Sift together flour, baking powder, and salt. Set aside.
  2. In large bowl, beat butter or margarine and sugar on medium speed until light and fluffy. Beat in eggs, one at a time. Beat well. Reduce mixer speed to low. Gradually add flour mixture to creamed butter and sugar until well combined.
  3. With spoon, stir in both kinds of nuts. Divide dough into six equal pieces. Shape each into an 8”x2” long and place them across the two paper-lined baking sheets. Bake logs 30 minutes or until firm and golden brown.
  4. Transfer logs to cutting board. Using a serrated knife and a sawing motion, cut each log diagonally into 1/2-inch thick slices. Arrange slices on cookie sheets and bake another 15 minutes. Cool biscotti on wire rack and store in an airtight container. Keeps 2 months at room temperature and can be frozen for up to 6 months.