Kamishbread - Dorothy Goodman's recipe

Kamishbread, so called (I'm sure the Yiddish is Kamishbrot - Joan Nathan says it is the Ukrainian Jews' name for mandelbrot. It was a Fargo specialty served for onegs and other social events.  Elsewhere it is called Mandelbrot, which means almond bread.  It is a heavy biscotti, twice-baked. When I baked these ahead of Tasha's new baby Felix in Des Moines, I realized I didn't have my nice old recipe from Dorothy Goodman on the blog. It's a keeper!

Dorothy and Fritzie were dear friends. Fargo Jewish women were bakers - the local bakeries were very uninspiring.

[Another food writer/historian says Kamishbrot is the simpler variety, mandelbrot has more additions.]

½ c. oil
1 c. sugar
3 eggs
1 heaping t baking powder
1 t. vanilla or grated orange rind
3 c. flour [I always use half whole wheat for most everything I bake]
½ c. chopped or ground almonds or chopped walnuts
1/2 t. salt (or more to taste)

optional: 4 oz. mini chocolate chips

Cream oil, sugar and eggs in a large bowl

Add the dry ingredients to the wet ingredients.

Add flavoring and nuts, and optional mini-chips.

Chill for about an hour.

Preheat oven to 350.

Divide dough into thirds, making long rolls about 2" wide.  Leave space between rolls, since they will spread. these don't rise much, just enough to look like biscotti.

Bake on greased cookie sheet(s) for about 30 minutes until lightly browned.  

Remove and cool a few minutes and cut into 1" horizontal pieces.

Roll both cut sides in a cinnamon/sugar mixture - you don't need much, it goes a long way.

Bake a second time in a 375 oven until crisp - 5 to 10 minutes.