Biscotti-like Mandel Bread are twice-baked delights best served with coffee or tea.
These cookies bake up deliciously crisp on the edges with a more tender crumb in the center.
(A combination of both nuts and chocolate is lovely as well.)
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This recipe has a relatively high yield, making it great forgifting and sharingwith loved ones.
Gradually add flour mixture to egg mixture, beating on low speed just until combined.
Add chocolate chips or nuts; fold by hand with a rubber spatula until combined.
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Cover and chill until dough is firm, at least 3 hours or up to 24 hours.
Shape dough:
Preheat oven to 350F.
Repeat process with another one-fourth of the dough, spacing rectangles 3 inches apart.
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Cover and refrigerate remaining dough until ready to use.
(Dough rectangles will spread significantly in oven.)
Let cool on baking sheet on a wire rack 10 minutes.
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Reduce oven temperature to 300F.
Slice cookies:
Carefully place 1 cooled rectangle on a cutting board.
Cut crosswise into about 10 (3/4-inch) slices, wiping knife clean between cuts.
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Return slices to parchment paper-lined baking sheet, cut side up, spacing 1/4 inch apart.
Repeat with second rectangle.
Finish and cool:
Increase oven temperature to 350F.
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Let cookies cool completely on baking sheet on a wire rack, 30 to 45 minutes.
While cookies cool, repeat shaping and baking process with remaining chilled dough.
Store in an airtight container for up to 5 days.
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They’re both sliced, twice-baked cookies, firm in texture and dotted with nuts or chocolate chips.
Freeze for longer storage (up to three months).
you might also flavor these cookies using zest or spices.
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We recommend chilling for that classic Mandel Bread cookie shape.
Shape the cookies into longer, thinner rectangles for smaller cookies.
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Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
