Instructions: The Jewish version of biscotti is called mandelbrodt, and the process is the same...twice baked. My grandmother used to make it all the time, but once ran out of almonds and used pecans instead. The taste and texture were wonderful! The pecans made the finished product a bit softer. I now make it with pecans all the time.

Heat oven to 350 F. Grease two baking sheets. Mix flour, baking powder, salt, and pecans in medium bowl. (I use a plastic bag-no bowl to wash). In large mixer bowl beat oil, sugar and eggs for 2 minutes. Add flour mixture and beat till well combined. Fold in chocolate chips if using.

Divide dough into quarters and place 2 pieces on each baking sheet. Rub your hands on the baking sheet so dough wont stick to them and form each piece into a flat loaf, about 1 1/2 inches wide and 3/4 inch high (length doesnt matter). Sprinkle generously with cinnamon-sugar. Bake 20 - 25 min. or till dough feels fairly firm when pressed lightly in the center. Remove from oven.

Slice each loaf diagonally in 3/4 inch slices and turn each slice cut side up. Return to oven for about 15 min. more.

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