Jewish Biscotti: Mandelbreit

My Aunt Miriam was an amazing baker! I'm willing to bet she rivaled her sister-in-law, my grandmother (who was more than likely the better, more precise, baker but had much less "creativity" in her cooking).

Aunt Miriam used to host Passover - long, long, ago and she would make these little "cookies" with and without nuts. In fact, she gave me both recipes when I asked her. I was about 10 or 11 when I asked for the recipe and to be honest, it wasn't until about 6 months ago that I made these for the first time. My mother - another amazing baker - makes them all the time. The first time I made I read the recipe all wrong...I must have been very tired...and as a result, I ran out of almond extract. Fortunately I was able to siphon some away from another source and make them properly.

This past weekend, my mother was overwhelmed with other items for a party and asked me to chip in. I made these as well as my grandmother's Carmel Squares - always a crowd pleaser.

This recipe is worth the effort - and truthfully there isn't much effort required. Lesson: get this recipe right and it will pay dividends!

Mandelbreit
3 eggs
1 cup sugar
1 cup vegetable oil
1 tsp, almond extract
1 tsp. vanilla extract
3 1/2 cup flour
1 cup chocolate chips
1 tsp. baking powder

Mix:
1 tsp. ground cinnamon
1/4 cup sugar

Preheat oven to 325. Lightly spray a cookie sheet with Baker's Joy (non-stick baking spray).

Beat eggs together in a large bowl and add in sugar. Mix until pale and light. Add oil and mix again. Next add in the extracts and mix. Add in the chips followed by the flour and baking powder. With floured hands, form four loaf-like torpedoes width-way on the sheet. Sprinkle each one with enough cinnamon-sugar mixture to coat end to end. Bake for 35 minutes. Remove from oven, slice into 2" pieces, separate each one slightly from the one next to it and place back in the oven. Turn off the heat! Close the door and allow it to toast another 25-30 minutes.