Recipes

Mix together oil and sugar until combined, then add eggs one at a time. After the eggs are combined, add vanilla.

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 in and mix.

Cover the dough with plastic wrap and place it in the refrigerator for a few hours (at least 2) or overnight.

Lightly oil your hands and form 4 long rows with the dough onto an ungreased cookie sheet (I line the cookie sheet with parchment paper for easy cleanup). Each strip of dough should be 3-4 inches wide. They will spread out a lot during cooking, so make sure you leave enough space between the rows.

Bake at 350 for 25 minutes. While mandelbrot 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.

Take the mandel brot out and turn the oven down to 250 degrees F. Slice the mandel brot into biscotti-sized pieces.

Roll each cookie into the cinnamon-sugar mixture. Put the pieces back on the cookie sheet on their sides.

Bake for another 15 minutes until they’ve reached the texture you desire. The longer= in the oven, the crispier they will be. Wide slices might need longer than 15 minutes. Keep an eye on it and don’t over-bake, as this cookie dries out quickly.