Traditional Jewish Mandelbrot (Mandel Bread) Recipe

Set rack in middle level of the oven and preheat to 350°F.

In a bowl, combine flour, baking powder, and salt; stir well to mix.

In another bowl, whisk eggs by hand until well mixed. Add sugar and whisk until smooth. Whisk in extract and oil.

Fold flour mixture into egg mixture until all flour is absorbed. Fold in nuts, raisins, and chocolate chips.

On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of your pan (14 to 18 inches). Place each log on pan and flatten slightly. Bake until well-risen and firm, about 25-30 minutes. Cool the logs on the pans and racks.

Reset racks in upper and lower thirds of oven. Using sharp serrated knife, slice baked logs diagonally about every 1/2 inch. Place cinnamon-sugar mixture in a shallow dish and turn the cut cookies in it. Return biscotti to the pans, cut side down, and bake until dry and crisp, up to 20 minutes longer.

Store cooled cookies between sheets of parchment or wax paper in tin or plastic container with tight-fitting container.