Long story short, I make a family recipe for mandelbrot (biscotti) with and without jam. For the jam version, I usually make a trench in the long piece of dough after first baking, fill with jam, cut in finger-shaped slices and bake the second time.
But carrying them to Seder dinner at someone else's house and then plating them is often messy.
Thought of shaping them like thumbprint cookies, but leaving the jam out, then filling them just before plating & serving.
Reactions and/or advice? suggestions on how to shape? baking time and temp?