Instructions: Preheat oven to 350 degrees.

In a large mixing bowl, combine oil, eggs and sugar; mix by hand.

In a separate bowl, combine baking powder, flour and salt; mix well. Add the flour mixture to the egg mixture and mix well. Then add the almond extract, walnuts and poppy seeds, blending after each addition. Batter will be stiff.

Spray a 9-by-13-inch baking pan with nonstick cooking spray. Spread batter into pan. Bake 20 to 30 minutes, until golden. Let cool. When cool, remove bread from pan and cut into 3/4 -inch slices.

Spray cookie sheet with nonstick cooking spray and place the slices on cookie sheet. Bake 10 to 12 minutes until firm. Remove from oven and turn mandelbrot over, then bake 10 to 12 minutes more. They should be firm to the touch.

Makes about 12 cookies. These get better after a few days.

If you like, one end of the cookies can be dipped in melted chocolate. They are also delicious plain.

Here is the recipe for mandelbrot - a crisp cookie like biscotti - that I remember from my childhood. My grandmother, Anna Needles, was a wonderful baker. Not only did everything taste delicious, but it always looked so appealing. She only made the mandelbrot around Hanukkah, so we looked forward to them every year.

I have updated the recipe just a little. We sell these in the bakery, and they are one of our most popular items.

Etta Miller, owner of Baked by Etta in San

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.