Here is what is written about Kamishbrot in the latest issue of Canadian Living:
"These crunchy, not-too-sweet, double baked cookies, also known as mandelbrot and kamish, are a Jewish version of Italian biscotti."
Kamishbrot is prepared the same way as biscotti and this particular version is sprinkled liberally with cinnamon sugar. The dough is made with vegetable oil, not butter, and they taste delicious. I know some people have oil aversion when it comes to baking but in these cookies it works fantastically.
Sometimes I find that biscotti recipes call for overly long baking times resulting in burnt or ultra hard cookies. This recipe (for me, at least) was dead on. The cookies came out golden and crisp - perfect for dunking in a latte or hot tea. The chocolate chips, nuts and coconut taste great together with no dominating flavour asserting itself. If you've never made a double-baked cookie, this is a good place to start. The recipe is straightforward though, you will have to do some shaping and rolling. Just give yourself enough time to chill the dough and bake the cookies. A little patience goes a long way.