Also called mandelbrodt, mandelbrot, these
crunchy, twice-baked cookies are similar to biscotti.
Chocolate Chip Mandelbread
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 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 36 servings.
