Name: Carole Walter’s Ethereal Mandelbrot
Yield: Makes about 60 biscotti, depending on how thinly they are sliced
Cuisine: Italian
Ingredients: 1 cup sugar; 1 teaspoon vanilla extract; 3 large eggs; Pinch salt; 1 teaspoon ground cinnamon, optional; 4 ounces (about 1 cup) coarsely chopped pecan pieces; 2½ cups all-purpose flour; 1 tablespoon baking powder; ½ cup mild vegetable oil or 8 tablespoons (1 stick) unsalted butter, melted

Preparation info

Makes about
60
biscotti, depending on how thinly they are sliced

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

These are cookies I could make (and eat) daily and never tire of them. They are fine and delicate and I think the best version of this cookie I have ever tried. Sometimes I cheat and substitute a stick of melted butter for the oil—they are even better. Carole told me that this recipe came from a friend in North Carolina and that she always uses pecans in them as a tribute to its Southern origin.