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.
delicious recipe! not too sweet and not too dry! i recommend a combination of coarse chopped and finely chopped almonds for a nice texture. Dough is sticky so i recommend wetting your hands a bit while shaping the logs. will definitely make again and again! - 16 Sep 2007 (Review from Allrecipes USA and Canada)
Excellent recipe. Easy to make and follow. The first time I made these I kept to the recipe. Now (a year later) I use 1 cup almond, 1/2 cup 73% bittersweet chocolate. The almonds get chopped in a Bullet so I get a mix of almond dust, and chunks that help reduce the stickiness. This has become a family favorite. - 17 Dec 2009 (Review from Allrecipes USA and Canada)
Very good mandelbrot! I was glad that this recipe did not have a crumbly consistency, like many of the other mandelbrot and biscotti recipes I have tried. I will make this again, soon :-) - 15 Sep 2008 (Review from Allrecipes USA and Canada)