Jewish Biscotti ( Mandelbroit)

• 3/4 cup sliced almonds, toasted and cooled
• 1/2 cup chocolate chips
• 1/2 cup toasted coconut cooled
• 1/4 cup chopped maraschino cherries ( about 12)
• Mix together in bowl and set aside.
• In a Mixmaster beat
• 3 eggs
• 1 cup sugar
• 1 cup oil
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 3 cups flour

1. Beat eggs with sugar until well mixed add oil and vanilla, add flour and baking flour, the dough will be very stiff, add the almond, chocolate, coconut and cherries, fold together, I find it easier to do this by hand instead of the Mixmaster.
2. Use parchment paper, on a cookie sheet, divide the dough into 2 or 3 long logs about 2 inches by 12 inches. I find it easier to shape with slightly wet hands.
3. Bake for 20 min @ 350 deg. If you have a convection oven I do it at 350 too.
4. Slice them on an angle, lay on side and bake again for 15 to 20 min

almonds, chocolate chips, toasted coconut, ubc, mix together, mixmaster, eggs, sugar, oil, baking powder, vanilla, flour

Taken from www.epicurious.com/recipes/member/views/jewish-biscotti-mandelbroit-1213350 (may not work)