Tender Mandel Bread Cookies, The Jewish Biscotti
My Mandel Bread Cookies are a family heirloom I am proud to share. Often called the Jewish Biscotti, they are tender, crisp, and famously coated in cinnamon sugar. Crips, and crumbly from the inside out, they are loaded with flavor yet practically beg to be dunked into a hot cup of coffee or a cold cup of milk (because kids lobe them just as much)
Servings 36 cookies
Ingredients
- 3/4 Cup (150g) Sugar
- 1 Cup (200g) Oil
- 3 Large Eggs at room temperature
- 3 Cups (360g) AP flour
- 2 tsp Baking Powder
- 3/4 Cup (120g) Mini chocolate chips
- 2 TBS Cinnamon Sugar
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, sift together the flour (360g) and baking powder (2 teaspoons).
- In a bowl of a standing mixer, place the sugar (200g), oil (2240ml), and eggs (3) and mix on medium-high until fully blended.
- Add the flour mixture followed by the chocolate chips (120g). Turn the mixer off.
- Divide the dough in two and shape each part into a 3x14-inch log.
- Bake 25-30 minutes and remove from the oven or until the cookies are pale dry and puff, allow to cool for 10 minutes.
- Reduce oven temperature to 300F.
- Use a serrated knife to slice each loaf into 1-inch slices and place each slice flat on the side. Sprinkle with 1 tbsp of cinnamon sugar.
- Return to oven and bake for 12 minutes. After 12 minutes remove and turn cookies the opposite side, sprinkle with cinnamon sugar. Bake for 12 more minutes.
- Remove from the oven and let cool.