These are Jewish biscuits similar to biscotti which are called mandelbrot. The biscuits are twice baked, first in logs and then in slices. Stored in an airtight container they will keep for about two weeks.
3/4 cup (185g) vegetable oil
1 cup (220g) sugar
1 teaspoon vanilla essence
3 cups (375g) plain flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup mini dark chocolate chips
1 cup coarsely chopped almonds
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Preheat oven to 180 degrees C. Lightly grease a baking tray.
Beat together the eggs, oil, sugar and vanilla essence until well blended. Sift together the flour, salt and baking powder; stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, 9cm in diameter, and place onto the baking trays.
Bake in preheated oven for 25 minutes then remove from the oven and cut into 2cm diagonal slices. Lay the slices on their sides on the baking tray and return to the oven for 10 minutes. Remove to cool on a wire rack.