This is a recipe that grew on me. First learned it from my aunt, Geraline Morris, of Rochester, NY. Kept making it as an adult for Passover because I liked it. Then started playing with it. Best change was using olive oil as the fat, instead of neutral oil. With the (original) plain oil, the cookie was good. With the olive oil, it went to a new level. Now it's a crumbly, delicious hybrid biscotto/shortbread. Also played with shapes. When I serve these now, people are delighted and surprised how good they are. And I remember my aunt and family Seders when growing up.

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