A Jewish Biscotti

I grew up calling this crispy treat as Mandel Brot. It’s the Yiddish word for almond bread. To those who grew up with Biscotti, you will find it very similar. I am not a fan of almonds, so I placed walnuts in the recipe instead. They are baked twice yielding a crunchy cookie that goes perfectly with your tea or coffee. After it is baked it is dusted with cinnamon sugar, making them irresistible!