Anthony Contrino is an Emmy award winning producer, food stylist and chef, and the host of TODAY’s original series, Saucy.
Makes approximately 2 dozen cookies
Mandelbrot, or as we call it, Mandel Bread, is a staple in my family’s cookie jar during the holidays. This version of a biscotti is only baked once, so the texture is softer and almost like that of a shortbread cookie. Studded with walnuts, it’s perfect with a cup of coffee or tea.
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup walnuts, coarsely chopped
2 large eggs, room temperature
½ cup sugar ½ cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. In a large bowl, wish the flour, baking powder, salt and walnuts until well combined. Using a stand mixer fitted with the paddle attachment, cream the eggs and sugar until light and fluffy, for 2 to 3 minutes. Add the vanilla extract and mix to combine. With the mixer on medium speed, add the oil in a slow, steady stream. Scrape down the sides of the bowl and mix once more to ensure a homogenous mixture is reached. Add the dry ingredients and mix just long enough to combine. Form two logs measuring 2 ½” by 10 ½” on a silpat or parchment-lined sheet pan. Sprinkle one log with red sanding sugar and the other with green. Bake until bottom of the logs are light golden brown, about 25 minutes. Allow to cool for five minutes. Carefully transfer the logs to a cutting board and cut into ¾” pieces. Allow to cool completely on a rack before storing in an air-tight container. Note: To shape the logs with ease, run your hands under cold water and give a shake. The water will keep the batter from sticking to your hands.