Alex's K'Mish Brot
Submitted by llg0005
Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minK’mish Brot delivers that signature biscotti crunch through a traditional twice-baked method that creates golden, crispy edges.
Almond extract perfumes the dough while handfuls of walnuts add buttery richness and textural contrast.
Shape the stiff batter into flat loaves, bake until set, then slice and return to the oven for that irresistible dry crispness that begs for a coffee dunk.
Baking Tips
- The batter should be quite stiff, making it easy to shape without spreading
- Flatten loaves to only 1½ inches tall so slices bake through evenly on the second bake
- Swap walnuts for almonds or cashews for different flavor profiles
- Add chocolate during the mixing stage, not after, for even distribution throughout
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Mix by hand the sugar, oil, eggs and extract.
Add dry ingredients and nuts.
Mix well.
Batter will be stiff.
If you are using the chocolate swirl through now.
Form 3 loves on greased cookie sheet, flat on bottom and about 3 inches wide and 1½ inches tall.
Bake for 30 minutes.
Remove and slice into 1 inch portions.
Put them back into the oven and bake for an additional 12 minutes.
NOTE: Can use other nuts like almonds or cashews.
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