Serves 40
100 min
Chocolate-Chip Mandel Bread
Recipe GLPR49e6fc5c014f32
A traditional Eastern European twice-baked almond biscuit studded with semisweet chocolate chips and walnuts. These crispy, cinnamon-spiced cookies are perfect for dunking in coffee or tea. Made with oil rather than butter, they're naturally dairy-free and wonderfully versatile.
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Ingredients
3¼ cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Kosher salt
1½ teaspoons Ground cinnamon
3 whole Large eggs
1 cup Canola oil
1 teaspoon Pure vanilla extract
1¼ cups Sugar
1 cup Semisweet chocolate chips
1 cup Roughly chopped walnuts
Directions
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, kosher salt, and ground cinnamon. Set aside.
In a large bowl, beat together eggs, canola oil, vanilla extract, and sugar until well combined and slightly pale.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in semisweet chocolate chips and chopped walnuts until evenly distributed throughout the dough.
Divide dough in half and shape each half into a long log (about 12 inches long and 2 inches wide) on one of the prepared baking sheets.
Bake for 30-35 minutes, until the logs are light golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and cool for about 10 minutes. The logs should be firm enough to slice but still slightly warm.
Using a serrated knife, carefully slice each log on a slight diagonal into pieces about ¾ inch thick.
Place sliced biscuits cut-side down on both baking sheets.
Return to oven and bake for 15-20 minutes, until the edges are crispy and light golden. Flip halfway through baking to ensure even toasting.
Remove from oven and cool completely on the baking sheets before serving. The biscuits will continue to crisp as they cool.
