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Cathy V's Mandelfrei-brot

(Anise Biscotti)


  • 2 1/4 cups white or whole wheat flour
  • 1/2 cup cornmeal
  • 1 1/2 tsp baking powder
  • 1 1/2 Tbsp anise seed, toasted
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup butter (or 3/4 cup oil)
  • 2 eggs
  • 1 tsp vanilla extract or 1 Tbs anisette liqueur (Pernod)

  • Preheat oven to 350°.
  • Put parchment paper or foil on two cookie sheets. Butter/oil and flour them.
  • Stir dry ingredients together.
  • Cut in butter. (If using oil, beat it with eggs instead)
  • Beat eggs and extract or liqueur together.
  • Mix egg mixture into flour mixture and knead together until malleable.
  • Make four 2 inch wide and inch high logs. Place on cookie sheets and flatten them with your hands.
  • Bake 30 minutes at 350°.
  • Cool. Cut diagonally with serrated knife into inch slices.
  • Bake a second time: 10 minutes on one side, then turn and bake another 10 minutes.
  • Cool before serving.


  • For traditional pareve mandelbrot,use oil (not butter) and subsitute 1 to 2 cups chopped almonds for the anise. Use vanilla, not anisette.
  • Substitute for the anise seed/anisette:
    • orange peel,
    • chocolate chips,
    • sour cherries or
    • candied ginger.


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