Halvah Honey Vanilla Pistachio Mandelbrot
Halvah Honey Filling:
2 cups vanilla halvah, coarsely chopped
1/2 cup honey
1/2 cup chopped pistachios
1/4 teaspoon cinnamon
1 cup corn oil
1 1/4 cups granulated sugar
2 tablespoons honey
1 tablespoon pure vanilla extract
1 cup chopped vanilla halvah
2 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
3 1/2 cups all-purpose flour, approximately
1/2 cup pistachios
Preheat the oven to 350 F. Line one large baking sheet with baking parchment and stack each one in another sheet the same side. (This sized baking sheet will yield very long, grandiose biscotti; for smaller ones, you can divide up the batter on two such baking sheets)
For the filling, place all ingredients in a food processor and pulse and then blend to make a sticky filling. Set aside.
In the same food processor (don't clean it), blend the oil, sugar, honey, vanilla, and eggs together to blend. Add in the halvah, baking powder, salt, flour, and pistachios. Mix to make a thick dough, about 2-3 minutes.
Remove the dough and using slightly moistened hands, pat out half the dough on the baking sheet into a rectangle of about 12-14 inches by 6-7 inches.
Press 2/3 's of the filling into the batter on the sheet and then top with remaining dough and press in remaining filling on top. Press filling into the dough - spreading or kneading it in with fingers so that filling is mixed into the batter somewhat. This is messy but it all works out. If you are using two smaller baking sheets, you will have to logs that are smaller; method is the same: batter or dough/filling/dough and topped with a bit more of the filling.
Bake until set, about 40-50 minutes.
Remove from oven and allow to cool 30 minutes .Cut into diagonal lengths about 1/2 thick. Replace on baking sheet and bake, to dry out cookies, about 20 minutes at 325 degrees F, turning once (the longer you bake the cookies the second time, the crunchier they will be - it is a matter of taste. But they do crisp more as they cool).
Makes 2-3 dozen, depending on size
This is sweet and nutty - exotic and homey at the same time. Cut these small for a dessert tray.