Mandelbrot, or mandel bread, is often called Jewish biscotti. Bake them until they’re hard and crunchy to dip in coffee or tea, or bake a little less for a delectable soft-in-the-middle cookie. These keep for a few weeks in an airtight container.
Ingredients
- 2 cups unbleached flour
- 1 cup natural cane sugar
- 1 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup chopped walnuts
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
TOPPING
- 4 tablespoons natural cane sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 325º. Coat a large cookie sheet with nonstick cooking spray.
- In a large mixing bowl, combine flour, sugar, baking powder, chocolate chips, and walnuts. In a separate bowl, blend eggs with vanilla and almond extracts. Make a well in the center of dry ingredients and add wet mixture. Mix until completely blended (you may have to use lightly floured hands).
- Divide dough in half and shape into two loaves, about 3/4 inches high, 2 inches wide, and 12 inches long. Place on cookie sheet. Bake 35 minutes, until golden brown on the bottom. Remove from oven. Using a serrated knife and cutting board, cut dough crosswise on a slight angle into 3/4-inch-thick slices. Lay slices flat on the cookie sheet and return to oven for 5–10 minutes, depending on desired crunchiness. Remove from oven and turn cookies over; return to oven and bake 5–10 minutes more.
- Sprinkle topping, if using, on both sides of cookies.
Notes
PER PIECE: 145 cal, 38% fat cal, 6g fat, 2g sat fat, 27mg chol, 3g protein, 20g carb, 1g fiber, 43mg sodium
