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About this recipe: A Jewish biscuit similar to biscotti.

Mirelle Dean

Serves: 72 

  • 4 eggs
  • 250g caster sugar, divided
  • 1/4 teaspoon salt
  • 250ml vegetable oil, divided
  • 450g plain flour, divided
  • 140g toasted and chopped almonds
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Beat eggs and 200g sugar together in mixer until blended, add salt and 60ml oil and mix again until blended. Combine 4 tablespoons of the flour and almonds, tossing until coated.
  2. Combine the remaining flour with the baking powder. Add to the egg mixture alternately with the remaining oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
  3. Divide into 8 portions and shape each into 14x7cm log shaped portions on lightly greased baking trays. If desired, sprinkle with the remaining 50g of sugar before baking.
  4. Bake in a preheated 180 C / Gas mark 4 oven for 25 minutes or until lightly browned.
  5. Cut each log diagonally into 1cm slices and place slices on their sides. Bake again for about five minutes. Remove to wire racks and cool.

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