Posted on October 9, 2012


Second Baking

AKA “Jewish biscotti” or “Jewish powerbars”

I hate raisins – except in this.

Pre-heat the oven to 350° F

Prep 2 sheet pans, with parchment.

1.0 Mandelbrot  

  • 312 Cups       ________________ All-Purpose Flour~425 grams
  • 1 TBSP   ________________ Baking Powder (aka BP)
  • 3     ________________ eggs (plus reserve some egg whites for brushing the tops)
  • 34 Cup   ________________ sugar
  • 13 Cup   ________________ Orange Juice
  • 14 Cup   ________________ Lemon Juice (and zest of 1 lemon)
  • 12 Cup   ________________ Oil (Canola or other neutral oil)
  • 1 TBSP   ________________ vanilla
  • 12 tsp  ________________ salt
  • 2 Cups  ________________ Pecans (broken up or lightly chopped)
  • 1 Cup  _________________ Raisins (or less, if you don’t like them)
  • 14 Cup   ________________ sugar (for dusting the tops)
  • Whisk together Flour & BP
  • Crack eggs into the bowl of a stand mixer (you can do this by hand, but it is hard to mix)
  • With the paddle attachment, mix in the sugar
  • Add the juices, oil, vanilla, and salt
  • Add in the flour & BP – mix until it is smooth (it takes a little while, so go deal with the pecans)
  • Check the dough to see how liquid it is – add a little more flour if it doesn’t hold some shape.
  • Mix in the pecans and raisins.
  • Scoop half the dough out, and form it into a log on one of the sheet pans.  (Add a little more flour if it starts to ooze)
  • Form a log with the other half of the dough on the second sheet pan.
  • Brush the tops with egg whites, and sprinkle with sugar
  • Bake for 45 minutes.
  • Turn half way if your oven is uneven.
  • Remove from oven, and cool to a temperature you can handle it – at least 10 minutes.
  • Move to a cutting board, and using a serrated bread knife, cut into 12 inch pieces, on a diagonal.
  • Arrange on the sheet pans, standing up, and return to the oven.
  • Lower the temperature to 250° F, and let bake for an hour, or 2, keep checking to see when they’re dry enough.
  • They should be dry and crunchy.

These keep for a long time in a cookie jar.

If you have access to Meyer Lemons  – try using those instead of OJ and lemon – it’s great.

Posted in: Cookie, Recipe