print recipe
| 
Add to my recipe box
Whatever you call them, they taste great and I am addicted. I make my “famous” Cinnamon Chocolate Chip Mandelbroit for almost any occasion – mishloach manos, bake sales, thank yous, because it’s Tuesday…But I also like to experiment with new and different kinds. And I have to confess that I am pretty much insatiable. Some of my recent favorites and the ones now filling my freezer include:
Ginger Mandelbroit
Snickerdoodle Biscotti (I’m just varying the name!)
Chocolate Biscotti
Apricot-Almond Mandelbroit
And I really wish Pat’s restaurant in Los Angeles would share their recipe. They’re the perfect dessert – not too sweet (so obviously not too many calories) and lots of crunch and flavor. If anyone can wheedle it out of them…
“not too sweet (so obviously not too many calories) and lots of crunch and flavor” – yum! Thanks for this wealth of recipes. Bad mandelbroit are SO depressing… we had some (storebought) over Shabbos: crumbly and dry. Blah! Also hard to find the “classic” with mandlen, now that so many bakeries have gone nut-free – so you have to make them yourself!
Is there any way to substitute the magarine with oil?
I use oil in my biscotti recipes. It usually works fine.
Sure, with biscotti, it usually works very well to make this substitution.