Manna Date and Fig Mandelbrot

Makes 2-3 dozen, depending on size.

Ingredients:

• Fig Filling:
• 1 cup dried figs
• 1/2 cup pitted dates
• 1/2 cup water
• Mandelbrot Dough:
• 1 1/3 cup brown sugar, firmly packed
• 1 cup granulated sugar
• 1 cup canola or corn oil
• 3 eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon orange extract
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 1/2 teaspoons Clabber Girl Baking Powder
• 3 - 3 1/2 cups all-purpose flour
• 3 cups rolled old fashioned oatmeal
• 1/2 cup chopped pine nuts or almonds

Instructions:

For the Fig Filling, in a small saucepan, cover the dried fruit with about 1/3 cup water. Simmer 10-15 minutes on lowest heat, until fruit is slightly softened and most of the water is gone. If you need a bit more water to simmer fruit without it scorching at the bottom, add a little at a time. Remove from the stove and cool about 20 minutes before pureeing the fruit in a food processor for 1 - 2 minutes. Refrigerate while preparing mandelbrot dough.

Line a large baking sheet with parchment paper. Preheat oven to 350F.

In a mixer bowl, cream the brown sugar, white sugar and oil about 3 minutes. Add the eggs, vanilla, orange oil and lemon juice and blend well, about 2 minutes. Fold in the cinnamon, salt, baking powder, most of the flour and oatmeal and nuts. Mix until dough is thick and soft and holds together. Add more flour if mixture is not stiff.

Spread half of batter on the baking sheet, top with the fruit paste, and cover with remaining biscotti batter. The filling may show a bit; this is ok.

Bake loaf for 40-45 minutes until just browned and firm to the touch. Remove the biscotti from the oven and lower the temperature to 325 F. Using a long, sharp knife, cut the biscotti into one inch wide diagonal slices. Replace biscotti on baking sheet. Bake the biscotti to crisp them about 15 - 20 minutes, turning once at midway point to ensure even baking.

Comments:

What is more biblical than dates, figs and pine nuts or almonds? Tuck into these crisp cookie sticks for the perfect post-Exodus cookie jar filler.

Submitted By:

Marcy Goldman