this post is comin’ atcha from israel!
i’m here for a week, walking around, visiting friends, and enjoying the ambience. but most of all, i’m in foodie heaven. i really want to tell you about every meal i’ve had since being here, but that would take a looooong time. suffice it to say that i’ve had a lot of fresh veggies, amazing cheese, and beautiful pastries.
right now, i’m hanging out at a friend’s apartment in tel aviv, and i figured i would share with you a jewish-themed recipe in the spirit of all things israel.
mandel bread, which is an english-ified version of the word mandelbrot, is sort of a jewish version of biscotti. directly translated, it means “almond bread,” because most traditional recipes include almonds. so i guess this recipe isn’t totally traditional… but it’s the one my mom has been making my whole life, so as far as i’m concerned it’s a classic.
similar to biscotti, these cookies are baked twice – you bake them in loaves, then slice the loaves and bake them again to dry them out a bit. i really like that they are dry enough to be perfectly crispy, but not so crunchy that you break your teeth on them. they are an amazing cookie to dip in coffee–just a bit crumbly, with the perfect amount of chew. and they are seriously loaded with chocolate chips, so you really can’t go wrong. they are simple, delicious, and were a huge part of my childhood… so i really think they should be a part of your life too.
- ½ cup vegetable oil
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 12 ounces chocolate chips
- preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- in the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed until combined. add the eggs, followed by the vanilla, and continue beating until the mixture is thick and light.
- with the mixer on low speed, add the flour and baking powder and beat until everything is combined. add the chocolate chips and continue beating until they are incorporated.
- shape the mixture into two loaves on the prepared baking sheet. bake them in the oven 25-30 minutes, until the loaves are very lightly browned.
- take the loaves out of the oven and use a sharp knife to slice each one into 12 pieces. place the pieces back on the baking sheet, cut side down.
- put the baking sheet back in the oven and turn the oven off. leave the mandel bread in there for at least 20 minutes, until they are dry and crisp. take them out and transfer them to a wire rack to cool completely.