Mandel Bread (Jewish Biscotti)
Updated: Jun 9
Oh my! This crunchy, almondy, chocolately biscuit is a delicious treat morning, noon or night! This was a treat that my mom made and always had in our house growing up. I've tweaked her recipe to make it a bit healthier yet the deliciousness is still there!
1 cup almond flour
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 tsp cinnamon
2 large eggs
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup olive oil
About 1 cup chopped almonds & chopped semi-sweet chocolate chips
¼ cup sugar mixed with 1-2 teaspoons cinnamon for finishing
•In a bowl, combine flour, baking powder, cinnamon and salt; stir well to mix.
•In another bowl, whisk eggs by hand until well mixed. Add sugar and whisk until smooth. Add oil and extracts. Mix thoroughly.
•Fold flour mixture into egg mixture until all flour is absorbed. Add nuts and chocolate chips.
•Place a cover on the bowl with the dough and refrigerate for 1-2 hours.
•Preheat oven to 350 degrees.
•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.
•Mix sugar and 1-2 tsp cinnamon for the final sprinkling.
•Using a sharp knife slice baked logs about every 1/2 inch. Turn the cut cookies on their sides. Sprinkle the sugar cinnamon mixture on top of bread.
•Return biscotti to the oven, cut side down, and bake until dry and crisp, up to 20 minutes longer.
•Store in an airtight container.