Mandelbrot, known here as mandel bread, is a staple in my family’s holiday cookie jars. One of my mom’s favorite cookies, this German-style biscotti isn’t as difficult to make (or eat) as its Italian counterpart since it’s only baked once. Sprinkled with nuts, it is perfect with a cup of coffee or tea and will also satisfy guests during breaks between seated meals.
Technical tip: To easily shape the logs, run your hands under cold water, shake and shape the logs. The water will keep the greasy paste from sticking to your hands.
Possibility of exchange: Use any sanding or small granulated sugar to decorate your cookies. Regular sprinklings will bleed into the batter when baking.
Preheat the oven to 350F.
In a bowl, whisk flour, baking powder, salt and nuts until well combined. Put aside.
Using a stand mixer fitted with the paddle attachment, cream the eggs and sugar until light and fluffy.
With the mixer on medium speed, add the oil in a slow, steady stream.
Add the vanilla extract and stir to combine.
Scrape down the sides of the bowl and mix once more to obtain a homogeneous mixture.
Add the dry ingredients and mix just long enough to combine.
Form two logs measuring approximately 2 ½ x 10 ½ inches on a baking sheet lined with parchment paper. Make sure the logs do not taper at the ends.
Sprinkle one log with red icing sugar and the other with green.
Bake until edges are golden brown, 20 to 25 minutes.
Cool the logs for 5 minutes before transferring them to a cutting board.
Using a serrated knife, cut the logs into ¾-inch cookies.
Cool completely on a cooling rack before storing in an airtight container for up to 2 weeks.