Mandel Bread, otherwise called Mandelbrot and very similar to biscotti, are traditional Jewish ashkenazi cookies that everyone's Bubbies knew how to make. Traditionally made with almonds (the word mandel means almonds) they can be made with your favorite flavors. They are super simple, made in one bowl with one spoon, even your 2 year old can help.
The only part that can get a little tricky is that these are twice baked, which makes them extra crispy and perfect to dunk in tea or coffee. Technically the extra baking is optional, but we all preferred them with the double baking.
This version of our mandel bread is not just double baked, but also double chocolate-ed. We added cocoa powder to the batter and the perfect little mini chocolate chips from Enjoy Life. They are non-dairy and ridiculously delicious.
- Cook Time
- Prep Time
- 12 cookiesServings
½ cup extra virgin olive oil
⅔ cup granulated sugar
1 large egg, lightly beaten
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ cup cocoa powder
½ teaspoon salt
1. Preheat the oven to 350°F. Line a baking sheet with baking paper.
2. Combine oil and sugar, in a large bowl, mix well.
3. Stir in egg.
4. Add flour, baking soda, cocoa powder and salt and mix to combine.
5. Fold in chocolate mini chips.
6. Form dough into a large rectangle, about 10 inches long by 4 inches wide, and place on the prepared baking sheet.
7. Bake at 350°F for 20 minutes,
8. Cool 5 minutes; cut crosswise while slightly warm into 12 sticks.
9. Place cut side up and bake at 350°F for about 10 minutes.
10. Carefully turn over and bake for 10 minutes more.