Author: Bob and Robin Young

Source: Adapted From The Shiksa

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Mix together oil and sugar until combined, then add eggs one at a time. After the eggs are combined, add vanilla and almond extracts. Sift together all the dry ingredients and add them slowly to the sugar/egg mixture. Once the dough is smooth and sticky, pour the chocolate chips and chopped almonds in and mix. Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.

2

Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet. Line the cookie sheet with parchment paper for easy cleanup. Bake at 350ºF for 25 minutes. While mandel bread is baking – In a flat shallow dish, combine ¾ cup of sugar with enough cinnamon to turn the mixture light brown. It’s best to eyeball this – it shouldn’t be too brown or too white.

3

Take the mandel bread out and turn the oven down to 250ºF. Slice the mandel bread into biscotti sized pieces. Carefully roll each cookie into the cinnamon sugar mixture. Put the pieces back on the cookie sheet on their sides.

4

Bake for another 15 minutes until they’ve achieved the texture you desire. The longer they stay in the oven, the crisper they will be. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it and don’t over-bake, as this cookie tends to dry out quickly. Store in an airtight container.