Recipe & Photo Courtesy of Once Upon A Chef
Servings: 32 cookies
Prep Time: 15 Minutes
Cook Time: 1 Hour 30 Minute
Mandel bread is a traditional twice-baked Jewish cookie similar to biscotti.
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1¼ teaspoons cinnamon, divided
- ¼ teaspoon ground nutmeg
- 2 sticks (1 cup) unsalted butter, melted and slightly cooled (or 1 cup vegetable oil)
- 1 cup plus 1 tablespoon sugar, divided
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips
¾ cup coarsely chopped pecans, walnuts or slivered almonds (optional)
- In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of the cinnamon and the nutmeg.
- In the bowl of an electric mixer, combine the melted butter, 1 cup of the sugar, the vanilla extract and almond extract.
- Beat on medium speed until combined.
- Add the eggs and continue beating on medium speed until thickened and pale yellow, 2 to 3 minutes.
- Add the dry ingredients and mix on low speed until just incorporated, then mix in the chocolate chips and nuts (if using).
- Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, 1 to 2 hours.
- Preheat the oven to 350°F and set two oven racks in the centermost positions.
- Line two baking sheets with parchment paper.
- Lightly dust a clean work surface with flour and shape the dough into 2 logs about 2 inches wide, 13 inches long, and 1 inch tall.
- Place the logs on the prepared baking sheets.
- Bake for about 25 minutes, or until lightly golden, rotating the pans from top to bottom and front to back midway through.
- Remove the pans from the oven and place on cooling racks.
- Let the baked logs cool for 15 minutes.
- Lower the oven temperature to 250°F.
- In a small bowl, mix together the remaining 1 tablespoon of sugar and ¼ teaspoon cinnamon.
- Once the logs have cooled, cut them diagonally into ¾-inch-thick slices (I do this directly on the baking sheets, but you can transfer the logs to a cutting board, if you'd like).
- Flip the cookies onto their sides, and then sprinkle half of the cinnamon-sugar over top.
- Flip the cookies over and repeat with the remaining cinnamon-sugar.
- Place the pan back in the oven (be sure the temperature has reached 250°F) and bake until golden and crisp, 40 to 45 minutes.
- Let the Mandel bread cool on the baking sheets on the cooling racks, then store in airtight container at room temperature for up to two weeks. (Note: the cookies will get crunchier as they cool.