This is Sylvia Harris’ mother-in-law’s recipe. Sylvia was one of our former neighbors. Our families were close. Although Sylvia is no longer with us, her wonderful heirloom recipe reminds me of her whenever I bake them. This recipe is over 70 years old. This batter is suppose to be very stiff. Although mandel means almond, this recipe does not contain them.
1 cup sugar
1/2 cup shortening (I use Crisco, regular or butter flavor is fine)
1 Tablespoon fresh lemon juice
1 teaspoon vanilla
3 large eggs
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2-1 cup chopped walnuts or pecans
cinnamon and sugar
In a large bowl, cream together the shortening and the sugar. Then, add the lemon juice and vanilla. Beat in three eggs.
In another bowl, stir until well-blended the flour, baking powder and salt. Then, add the flour mixture to the other mixture. Beat in the nuts.
Make three long strips of dough on a lightly greased cookie sheet. Make sure there is some space between the strips or they will run together. Sprinkle the strips with cinnamon and sugar. Bake in a preheated 350 degree oven for twenty to twenty-five minutes. Slice each strip on the diagonal while still warm and put slices on side. Return to oven for another five to ten minutes to dry. Do not let them get too brown.
These are not as hard as biscotti and my Italian friends seem to really love them. I usually make them this time of year and hopefully, will have a batch made tomorrow. They are also a very addictive, plain cookie that goes well with coffee or tea.