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1
Beat the eggs with the sugar and salt until very white and the mixture ribbons when a little of the batter is allowed to drip back into the bowl.
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2
With a whisk or beater, blend in the butter until the mixture is free of lumps.
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3
Add the orange juice and orange and lemon rinds.
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4
Sift 3 cups of flour with the baking powder and add to the mixture.
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5
The dough should be soft and workable but not sticky.
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6
Add the remaining flour if needed.
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7
Fold in the seasonings and nuts and mix well.
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8
Let the dough chill in the mixing bowl for 2 hours.
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9
Preheat the oven to 350 degrees.
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10
Butter a jelly-roll pan.
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11
Divide the dough in half and shape each batch into a round about 2 inches in diameter.
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12
Place on the jelly-roll pan, which should hold both rolls.
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13
Bake in the preheated oven for 20 to 30 minutes, or until golden brown on top.
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14
The rolls will be flat on the bottom and curved on top.
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15
As soon as the mandelbrot is baked, carefully remove it from the pan and cut into 1/2-inch zweiback-like slices.
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16
Put the slices, cut side down, on the same baking sheet without regreasing it Put back into the oven for 5 minutes.
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17
Turn and bake to toast the second side for 5 minutes longer.
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18
Cool on a rack.
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19
When thoroughly cool, store in an airtight container.
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20
These can be retoasted to restore crispness.
