Mandel Bread also called Mandelbrot is a twice-baked Jewish cookie most similar to Italian Biscotti.
This is a family recipe that my grandmother almost always has premade should visitors ever come over.
When I was young my grandma used to try and show me how to make these whenever I was over (though I’m not sure how
much stuck at the time).
Beware, because this is a family recipe not everything has exact measurements or cooking times but I will do my
best to make it simple.
Prep Time
Oven Temp
20 Minutes
350-375° & 200°
Dry Ingredients:
2 ½ cups flour
¾ cup sugar
1 tsp. baking powder
½-1 cup of choclate chips (of your preferance)
Wet Ingredients:
3 eggs
¾ cup neutral baking oil
1 tsp. vanilla extract
Instructions:
Start by grabbing two bowls. Fill one with your wet ingredients, and incorporate.
Fill another other bowl with your dry ingredients and incorporate.
Combine both bowls together and mix until it forms a cookie dough-like consistency.
Note: it may become difficult to stir with a utensil as you get close to the end of this step,
if it does, begin to mix with your hands instead.
Add in chocolate chips to your liking and mix thoroughly with the dough.
Personally I used around a cup of 60% dark chocolate chips,
but you can use however much of whatever chocolate you like!
Shape the dough into two loaf like shapes and bake them at 350-375° fahrenheit
in the oven until golden brown. For me this took around 40 minutes but it may take
more or less depending on your oven.
Pull the loaves out of the oven and slice on a diagonal
(almost like cutting baguette bread) and place the slices spaced out
on a baking sheet laying flat. Then place the baking sheet back in the oven at 200° fahrenheit for 1-2
hours.
Pull the tray out of the oven, let them cool for 15 minutes minimum, and enjoy!
