Chocolate Chip Mandelbread
Also called mandelbrodt, mandelbrot, these crunchy, twice-baked cookies are similar to biscotti—and perfect for dunking.
2 cups granulated sugar - divided use
3 large eggs
1 cup vegetable oil
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (6-ounce) package semisweet chocolate mini-morsels
1 1/2 teaspoons ground cinnamon
- Beat 1 1/2 cups sugar and eggs at medium speed with an electric mixer until blended. Add oil and next 4 ingredients; beat until blended. Stir in mini-morsels.
- Divide dough in half; shape each portion into a 10 x 3-inch log on lightly greased baking sheets. (Dough will be sticky. Shape dough with floured hands, if necessary.)
- Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until lightly browned. Cool slightly; cut diagonally into 3/4-inch-thick slices.
- Combine remaining 1/2 cup sugar and cinnamon; sprinkle over slices. Bake 5 more minutes; cool completely on wire racks.
Makes 3 dozen cookies.