Traditional Jewish Mandelbrot

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• About 1 cup golden raisins, mini chocolate chips, and walnuts or a combination of the three
• 2 large eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup grapeseed or other neutral oil
• 1/2 cup sugar mixed with 1 teaspoon cinnamon for finishing

Directions

1. Arrange a rack in the center of the oven, then heat it to 350 degrees F. In one bowl, stir together the flour, baking powder, and salt until evenly combined. In a separate bowl, whisk the eggs by hand until blended. Add the sugar and whisk again until the mixture looks smooth, then whisk in the extract and oil.
2. Add the flour mixture to the egg mixture, folding just until no dry flour remains. Fold in the nuts, raisins, and chocolate chips.
3. Turn the dough onto a lightly floured work surface and press it into a cohesive mass. Cut the dough in half, then shape each piece into a log as long as your pan, 14 to 18 inches. Transfer both logs to the pan and gently press them down a bit.
4. Bake until the logs have puffed and feel firm, about 25-30 minutes. Set the pans on racks and let the logs cool there.
5. Move the oven racks to the upper and lower thirds of the oven. With a sharp serrated knife, cut the baked logs on the diagonal at about 1/2 inch intervals. Pour the cinnamon-sugar into a shallow dish and coat the cut cookies in it. Put the biscotti back on the pans with a cut side facing down, then bake until they are dry and crisp, up to 20 minutes more.
6. Once the cookies have cooled, pack them between layers of parchment or wax paper in a tin or plastic container with a tight-fitting lid.