I, too, always make my grandmother's mandelbread. Hers were the best, according to our family lore. She used only almonds -- ground coarsely -- and topped the cookies with a layer of cinnamon-sugar before the second baking. They are delicate, not sturdy like a biscotti would be, and very crumbly. The original recipe calls for margarine and oil (!) and since I do not keep a kosher kitchen I substitute butter for the margarine, as she did when she wasn't going to be serving these with a meat meal. This is making me crave these cookies. I will have to make them to honor my grandmother for Yom Kippur! Thanks. Susan

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