Mandelbroit or Biscotti

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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…

4 thoughts on “Mandelbroit or Biscotti

  1. “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!

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