Mandel’s Bread: The Traditional Mandelbrot Recipe for the Beloved Jewish Biscuit

Step 1

In the bowl, mix the oil and sugar until smooth using an electric whisk.

2nd step

Add one egg at a time.

Step 3

Add the vanilla.

Step 4

Sift the flour, baking powder and salt into the oil mixture. Continue mixing until the dough is smooth but sticky.

Step 5

Add the chopped pecans.

Step 6

Add the chocolate chips.

Step 7

Wrap the bowl in cling film and refrigerate for at least three hours, or overnight.

Step 8

Preheat your oven to 350F. Line a baking sheet with parchment paper. Lightly oil your hands. Shape the dough into four long, evenly proportioned pieces about 3 to 4 inches wide.

Step 9

Bake for 25 minutes or until the outside is golden brown. Remove the baking dish from the oven. Reduce temperature to 250F.

Step 10

Cut the mandelbrot into 1 1/2 to 2 inch wide biscotti-like pieces.

Step 11

Combine sugar and cinnamon in a shallow bowl.

Step 12

Coat each mandel cookie with cinnamon sugar.

Step 13

Arrange the cookies on their sides on a baking sheet lined with parchment paper.

Step 14

Bake for 15 minutes. If you like crispier cookies, bake them for a little more than 15 minutes on the second round of baking. Don’t cook them too long or they will dry out completely. Remove the tray from the oven and let cool.