Traditional Jewish Mandelbrot (Mandel Bread) Recipe

1. 1

   Set rack in middle level of the oven and preheat to 350u00b0F.

2. 2

   In a bowl, combine flour, baking powder, and salt; stir well to mix.

3. 3

   In another bowl, whisk eggs by hand until well mixed. Add sugar and whisk until smooth. Whisk in extract and oil.

4. 4

   Fold flour mixture into egg mixture until all flour is absorbed. Fold in nuts, raisins, and chocolate chips.

5. 5

   On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of your pan (14 to 18 inches). Place each log on pan and flatten slightly. Bake until well-risen and firm, about 25-30 minutes. Cool the logs on the pans and racks.

6. 6

   Reset racks in upper and lower thirds of oven. Using sharp serrated knife, slice baked logs diagonally about every 1/2 inch. Place cinnamon-sugar mixture in a shallow dish and turn the cut cookies in it. Return biscotti to the pans, cut side down, and bake until dry and crisp, up to 20 minutes longer.

7. 7

   Store cooled cookies between sheets of parchment or wax paper in tin or plastic container with tight-fitting container.

* Per serving · 4 servings · Values may vary.

No additional tips available.