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+ servings
Mandel Bread cookies on a tray

Mandel Bread (Mandelbrot) with White Chocolate

Author Rachel
Prep Time 15 minutes
Cook Time 50 minutes
Yield 20 large cookies
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Description

Mandel bread is a delicious twice-baked Jewish cookie similar to Biscotti. These cookies are perfect for when you're in the mood for something sweet.
Kosher, Dairy

Ingredients

  • 3 large egg
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) canola oil
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon Cointreau or Brandy or orange juice or water
  • A pinch of salt
  • 3 cups (420g) all-purpose flour
  • 3 Teaspoons (15g) baking powder
  • 1/3 cup (60g) white chocolate cut into small cubes, or chocolate chips
  • 1/3 cup (60g) sprinkles optional

Instructions

  • Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper.
  • Mix eggs, sugar, oil, vanilla, brandy, and salt in a large bowl until combined.
  • Add flour and baking powder; mix until combined. I like to start mixing with a spoon and then using my hands to form the dough.
  • Stir in chocolate and sprinkles
  • Divide the dough into two equal parts.
    *You can divide the dough into 3-4 equal parts; it depends on how big you would like your cookies to be.
  • Shape each into a log about 9" long 3.5-4" wide 1/2" high. Place logs on the prepared baking sheet.
  • Bake logs until golden, puffed, and just firm to the touch (about 15-20 minutes). Let them cool on the baking sheet for 10 minutes. Then carefully place them on a cooling rack for additional 20 minutes.
  • Lower the oven temperature to 250°F/120°C.
  • Cut logs into ¾ -inch thick slices on the baking sheet with a serrated knife. The cookies should still be slightly doughy inside.
  • Place the cookies, cut side up, on the baking sheet. Bake for 20-40 minutes until dry. The centers of the cookies will be slightly soft, and the cookies should be a light golden brown color. They will be crunchy once completely cooled.

Notes

If the dough is sticky: Wet or oil your hands. This way, shaping the dough into logs is much easier.
To slice the logs: Use a serrated knife in a back-and-forth motion for best results. Cutting the cookies in a rectangular shape or at an angle is a personal preference. Slicing at a larger angle will result in longer cookies, and a smaller angle will produce smaller cookies.
Leave room on the baking sheet. The dough does spread a bit as it bakes, so be sure to leave a few inches between the logs.
Tried this recipe? Tag@mamalivingabroad