This is a recipe for a twice-baked Jewish bread also called Mandelbrodt. It is quite similar to biscotti, which is also twice baked, but is more substantial.
These are absolutely delicious...I followed the recipe closely with some minor modifications. The dough is sticky and they spread, so be careful when you place them on cookie sheet. I added extra almond extract (about 1/2 t) and toasted them (after cutting) longer than the recipe indicated. The flavor and texture was unbeatable. Thanks for the wonderful recipe. - 08 Dec 2007 (Review from Allrecipes USA and Canada)
I have made this recipe many times and it is excellent. Tastes very much like the ones my grandmother used to make. - 28 Dec 2001 (Review from Allrecipes USA and Canada)
THESE WERE SUPURB! U GOTTA TRY EM! :-))))) - 16 Apr 2003 (Review from Allrecipes USA and Canada)