Put a little Mandelbroit in your biscotti
Updated: Jun 1, 2020
This was another one of those treasures that my Bubbie used to make for my sister and I. My sister learned to make this before I did, and I think she may be better at baking it too. It is always a favourite in my house and I try to make it for every holiday season.
Instead of chocolate chips I have substituted 1/2 cup of dried cranberries and 1/2 cup of chopped pistaccios. Subsituting dried cherries from the chocolate chips is also good. And a mix of white and milk chocolate chips is also delicious. To make these even richer you can drizzle with white and/or milk chocolate or moulding wafers; it also makes them look really pretty!
Prep time: 15 mins + 10 mins
Bake time: 20-25 mins + 15-20 mins @ 350F
3 large eggs
1 C oil
1 C sugar
1 tsp vanilla
2 C flour
2 C corn flakes
1 tsp baking powder
¾ cup chocolate chips
In mixmaster beat eggs with wire wisk until light yellow, gradually add sugar, pour in oil in a thin stream and add vanilla.
Change to paddle beater and add flour, *cornflakes(crushed) baking powder and chocolate chips.
Mixture will be very runny. Refrigerate overnight for easier handling or freeze for 45 to 60 minutes.
Divide mixture into four logs. Place on parchment sheet lined cookie sheets and bake in 350 oven for 20-25 minutes.
Remove from oven. Cut into 1 inch slices. Place slices on their sides and bake about 20 minutes until brown. Watch last 5 minutes.
* Option 1: put cornflakes in plastic baggie and crush coarsely with hands. Option 2: Just pour cornflakes in and let the paddle mixer take over! Option 2 is my preferred option.