What’s Cooking in Gail’s Kitchen? Graze or Gobble: Mandel Bread! There’s a reason family recipes are handed down through the generations. It’s usually because they are steeped in tradition and rich in memories. Mandel Bread is also known as Jewish Biscotti. When my friend, Lorrie, presented me with this homemade gift of love, I knew before the very first bite that it was something extraordinarily delicious. The twice-baked crunchy sweet texture, with a hint of almond, is perfect for dipping into a shot of espresso. The chocolate, flavorings, and another ingredient keep it from turning dry. Bet you can guess what that is. It’s worth every bite.

MANDEL BREAD (Lorrie’s Recipe)

Ingredients:

4 eggs

1 1/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon rum extract

2 teaspoons baking powder

1/4 teaspoon sea salt

3 1/2 cups flour

1 cup mini chocolate chips

1/2 cup walnuts, chopped

Cinnamon Sugar, for dusting

Instructions:

Beat eggs for 10 minutes, using a stand mixer. Gradually add sugar. Slowly add vegetable oil, vanilla extract, almond extract, and rum extract. Mix to incorporate. Sift together baking powder, sea salt, and flour. Add flour mixture to egg mixture. Allow dough to “rest” in the refrigerator for one hour. Remove from refrigerator and add chopped walnuts. Divide batter in half; putting one half back in the refrigerator for second batch. Divide the first batch into three loaves. Arrange parallel on a slightly oiled baking sheet. Sprinkle top with cinnamon sugar. Bake in a 350° preheated oven on the middle rack for 20 minutes, then move baking sheet to the top rack for 10 minutes to brown. Remove from oven and immediately cut into slices. Turn on sides and put back in oven on the top shelf to dry for another 8-10 minutes. Remove, turn on the other side and repeat. For the refrigerated second batch, add the chocolate chips to the remaining dough and repeat baking process.