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Mandelbroit or Biscotti

Whatever you call them, they taste great and I am addicted. I make my “famous” Cinnamon Chocolate Chip Mandelbroit [1] for almost any occasion – mishloach manos [2], 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 [3]
Snickerdoodle Biscotti [4] (I’m just varying the name!)
Chocolate Biscotti [5]
Apricot-Almond Mandelbroit [6]

And I really wish Pat’s [7] 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…