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Ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 3 eggs
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- (Can substitute other add-ins like chopped nuts, candied fruits, etc.)
- Ground cinnamon and granulated sugar for dusting
- You will also need: Electric hand or stand mixer, mixing bowl, plastic wrap, cookie
- sheets
- Makes about 40 mandel bread
- Kosher Key: Dairy or Pareve depending on add-ins
Details
Preparation
Step 1
Mix together oil and sugar until combined, and then add eggs one at a time. After the
eggs are combined, add vanilla.
Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.
Once the dough is smooth and sticky, pour the chocolate chips in and mix.
Put the dough in the refrigerator for a few hours (at least 2) or overnight.
Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie
sheet. Bake at 350 for 25 minutes.
While mandel bread is baking – In a flat shallow dish, combine ¾ cup of sugar with
enough cinnamon to turn the mixture light brown. It’s best to eyeball this – it shouldn’t
be too brown or too white.
Take the mandel bread out and turn the oven down to 250 degrees F.
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2
Slice the mandel bread into biscotti sized pieces and carefully roll each one into the
cinnamon sugar mixture.
Put the pieces back on the cookie sheet, on their sides, and bake for another 15 minutes
until they’ve achieved the texture you desire. The longer they stay in the oven, the crisper
they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an
eye on it and don’t over-bake, as this cookie tends to dry out quickly.
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