Mandelbrot or Jewish Biscotti

I have been working on a little cookie recipe similar to a biscotti but actually it is Jewish in origin. I will give you the basic recipe with two variations. I have used spelt flour but you may use wheat if you wish. I have also used the more healthy sugar choices rappadura or succanet but you may use white sugar if you like. The healthier options can be found in health food stores.

Combine dry ingredients of basic recipe. Beat eggs and egg white with vanilla. Add ingredients of one of variation above or make up your own. Stir.

Form into two big logs and place on buttered cookie sheet. Bake at 325 degrees for 35 minutes. Take out of oven and cool slightly, then cut on a diagonal into 3/4-inch slices. Lay out onto buttered cookie sheet again all the cut slices, with one of the cut sides down. Bake for 10 minutes, pull out and turn each cookie over and bake again for another 10 minutes. Loosen with spatula while warm and the let cookies cool and harden.