Mandelbrot - two of my favorite variations

Mandelbrot is the Jewish equivalent of biscotti, those terrific twice-baked cookies designed to dip into tea, coffee, milk, or even something stronger!

I have quite a few recipes for mandelbrot, but two of my favorites are variations on the same basic recipe.  Each uses 1 3/4 cups of dried fruit soaked in some sort of flavored liqueur.  Maybe you'd like to make up new versions?

Mandelbrot with Fruit

Version #1 - 1 3/4 c dried cherries soaked in 1/2 c amaretto
Version #2 - 1 3/4 c dried cranberries soaked in brandy

3 c flour plus more for kneading
2 t baking powder
1/2 t salt
4 T butter
1 c sugar plus extra for top
3 large eggs
2 t vanilla
3/4 c chopped almonds (or pistachios)

Heat the fruit and liquor together in a small saucepan until the fruit softens.  Drain, saving about 2 T of the liquid.

Preheat the oven to 325.  Whisk together the flour, powder, and salt in a medium bowl.  In a large bowl, beat the butter and sugar until light and fluffy.  Mix in the eggs, one at a time.  Add the reserved liquid and the vanilla.  Stir in the flour mixture gradually, and stir in the fruit and nuts to just mix through.

The dough can be very sticky.  Use flour on your hands and the surface to form two logs, about 12" by 3".  Flatten them to 1/2 inch thick.  Sprinkle with sugar and bake on sheets lined with parchment paper for about 35 minutes.   Rotate sheets at the halfway point.  Cool on wire racks for about 20 minutes while you reduce the oven temperature to 300.

Cut each log slightly on the diagonal into about 16 pieces.  Lay the pieces on their sides the parchment-lined baking sheets and bake for about 8 minutes.  Flip the pieces and bake 8 minutes more.  Cool them on the racks until crisp.