Traditional Jewish Mandelbrot (Mandel Bread)

Name: Traditional Jewish Mandelbrot (Mandel Bread)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Jewish
Ingredients: 1 teaspoon baking powder; 2 larges eggs; 473 milliliters all-purpose flour; 118 milliliters grapeseed or other neutral oil; 0 teaspoons salt; 118 milliliters sugar; 118 milliliters sugar mixed with 1 teaspoon cinnamon for finishing; 1 teaspoon vanilla extract (Malgieri calls for a teaspoon of almond extract in addition to the vanilla extract, but I skip it.)

Traditional Jewish Mandelbrot (Mandel Bread) is A mixture of grapeseed oil, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

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Oven

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

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Baking Powder

All Purpose Flour

Salt

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Bowl

In another bowl, whisk eggs by hand until well mixed.

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Egg

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Whisk

Bowl

Add sugar and whisk until smooth.

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Sugar

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Whisk

Whisk in extract and oil.

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Extract

Cooking Oil

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Whisk

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

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Chocolate Chips

Raisins

All Purpose Flour

Nuts

Egg

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).

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Dough

Roll

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Frying Pan

Place each log on pan and flatten slightly.

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Frying Pan

Bake until well-risen and firm, about 25-30 minutes. Cool the logs on the pans and racks.

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Oven

Reset racks in upper and lower thirds of oven. Using sharp serrated knife, slice baked logs diagonally about every 1/2 inch.

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Serrated Knife

Oven

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.

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Biscotti