Our family's mandelbroit is very crunchy (a bit crumbly, even). It doesn't have cinammon, but you could add some to your liking. My grandmother made a dryer mandelbroit with more of a "crumb", and the family liked this recipe, while her cousins made this richer crumblier one. We liked theirs so much more that we ditched tradition and switched :)
1/2 cup oil
3 cup sifted flour
3 tsp baking powder
2 tsp vanilla, or 1 tsp vanilla and 1 tsp almond extract
1 1/2 cups sugar
1/2 cup to 1 cup walnuts or almonds, chopped
Preheat oven to 350°. Grease bottom of cookie sheet.
Mix sifted flour and baking powder. Mix eggs and sugar, beat well, and add oil & vanilla. Mix well again. Then add flour, baking powder, and nuts. Form into 2 or 3 rolls, with oiled hands. Place on greased cookie sheets and bake 30-45 min. Cool slightly. Slice, turn on side, return to oven to toast for 5-10 minutes per side.
Yes, mandelbrot is exactly like biscotti. Mandelbrot is translated as almond bread in German and Yiddish, and is baked twice just like biscotti. My wife bakes biscotti with slivered almonds. I suggest that you Google for recipes using the key words mandelbrot and biscotti, but one at a time.