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Mandel brot is a Jewish version of biscotti, but smaller. If you want actual biscotti, you could make 2 larger logs instead of 3 thin logs. These are crisp on the outside, but still slightly soft inside ~ not rock hard (no one wants a cookie that's so hard that it shatters in your mouth and can crack a tooth). This version has pumpkin and Fall spices in it, with a CARAMEL SPICE glaze drizzled on top, and then I put some mini pumpkin sprinkles on. They freeze and ship well too.
PUMPKIN SPICE MANDEL BROT or BISCOTTI *
1/2 cup (1 stick) butter, softened ………….……….1 cup sugar
1 egg………………………………………..………………..…. 1 tsp vanilla or caramel extract
1/2 cup pumpkin puree…………………………………..2-1/2 cups all-purpose flour
1-1/2 tsp baking powder…………………………………1 tsp. cinnamon
1/4 tsp. ginger………………………………………………..1/2 tsp. nutmeg
1/4 tsp. cloves…………………………………………………/2 tsp. salt
****
Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar. (I use an electric mixer.) Add egg, pumpkin, spices and extract; mix well. Stir in flour and baking powder. (Mixture will be very stiff)
Form dough into 3 thin loaves on baking sheet (I do dollops with a small spoon & rubber scraper. Then go back with dampened fingers to smooth out the top & sides and form them into long rectangles). Bake about 15-17 minutes (depends on how thick you made them & how fast your oven bakes) & remove. (Don't really stress out on the time ~ as long as they're firm to the touch. You can bake them a little longer on the 2nd bake if you think you didn't bake them quite long enough on the 1st bake.)
Slice into about 1” slices while hot ~ with a long serrated knife, and flip onto their sides. Return to oven and bake another 9-15 minutes (depends how they feel after the 1st bake). Cool and dust with powdered sugar, or drizzle or brush with glaze. Makes about 50 slices. (TIP: If you're putting on sprinkles, only glaze about 10 slices before putting on the sprinkles ~ or the glaze will dry to fast & the sprinkles won't stick.)
***
Optional GLAZE: Whisk milk or Pumpkin Spice/Caramel flavored liquid coffee creamer, 1 tsp at a time into about 3/4 powdered sugar until thick, smooth and barely drizzles from a spoon. If you’re using plain milk, add a quick shake of cinnamon too.
PUMPKIN SPICE MANDEL BROT or BISCOTTI *
1/2 cup (1 stick) butter, softened ………….……….1 cup sugar
1 egg………………………………………..………………..…. 1 tsp vanilla or caramel extract
1/2 cup pumpkin puree…………………………………..2-1/2 cups all-purpose flour
1-1/2 tsp baking powder…………………………………1 tsp. cinnamon
1/4 tsp. ginger………………………………………………..1/2 tsp. nutmeg
1/4 tsp. cloves…………………………………………………/2 tsp. salt
****
Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar. (I use an electric mixer.) Add egg, pumpkin, spices and extract; mix well. Stir in flour and baking powder. (Mixture will be very stiff)
Form dough into 3 thin loaves on baking sheet (I do dollops with a small spoon & rubber scraper. Then go back with dampened fingers to smooth out the top & sides and form them into long rectangles). Bake about 15-17 minutes (depends on how thick you made them & how fast your oven bakes) & remove. (Don't really stress out on the time ~ as long as they're firm to the touch. You can bake them a little longer on the 2nd bake if you think you didn't bake them quite long enough on the 1st bake.)
Slice into about 1” slices while hot ~ with a long serrated knife, and flip onto their sides. Return to oven and bake another 9-15 minutes (depends how they feel after the 1st bake). Cool and dust with powdered sugar, or drizzle or brush with glaze. Makes about 50 slices. (TIP: If you're putting on sprinkles, only glaze about 10 slices before putting on the sprinkles ~ or the glaze will dry to fast & the sprinkles won't stick.)
***
Optional GLAZE: Whisk milk or Pumpkin Spice/Caramel flavored liquid coffee creamer, 1 tsp at a time into about 3/4 powdered sugar until thick, smooth and barely drizzles from a spoon. If you’re using plain milk, add a quick shake of cinnamon too.
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