My friend @monafrank2407 asked if I could develop a recipe for oat-based Mandelbrot (Jewish almond bread very similar to biscotti). Not for any diet or other. It’s just that she and her husband like the flavor that oats bring to baked goods. So I played with my recipe and the last version is excellent! It’s softer than traditional Mandelbrot as you would expect from oats. My tasters and I like it plain but Ed prefers it toasted. Here’s the recipe: Oat Mandelbrot 1/2 cup butter or margarine 1 cup sugar 3 large eggs 2-1/4 cups all-purpose flour, approximately 1-1/4 cups quick cooking oats 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon fruit juice 1 teaspoon almond extract 1/2 cup chopped nuts 1/3 cup cut up candied cherries 1/3 cup chocolate chips 1/3 cup raisins Preheat the oven to 350 degrees. Lightly grease a cookie sheet. Cream the butter and sugar together in the bowl of a mixer set at medium speed for about 2 minutes or until creamy and well blended. Add the eggs one at a time, beating after each addition. Add the flour, baking powder, salt, juice and almond extract and salt and beat at medium speed until the ingredients are thoroughly blended. Add more flour if the pastry is very sticky (it will be very soft) Mix in the nuts, cherries, chocolate chips and raisins. On a lightly floured surface, divide the dough into thirds and shape each piece into an oval loaf about 1-1/2 to 2 inches thick. Place the loaves on the cookie sheet. Bake for about 35 minutes or until the loaves are golden brown. Remove from the oven and let cool. Serve sliced, as is, or toast the slices for extra crispness. Makes 3 #mandelbrot #mandelbread #bsicotti #culinarychallenge #oatbread #oatbiscotti https://www.instagram.com/p/CaDNUPSPpsN/?utm_medium=tumblr