Description
Ina Garten’s mandel bread delivers classic Jewish bakery comfort with a homemade twist. Crisp almond-studded slices promise nostalgic sweetness and perfect dunking potential for coffee or tea lovers seeking authentic Mediterranean baking traditions.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 2 large eggs
- ½ cup (100 grams) sugar
- ½ cup (120 milliliters) grapeseed or other neutral oil
Dry Ingredients:
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (160 grams) golden raisins, mini chocolate chips, and walnuts or a combination of the three
Finishing Ingredients:
- ½ cup (100 grams) sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating it to 350°F (175°C), positioning a rack at the center position for even baking.
- In a medium mixing bowl, thoroughly combine the flour, baking soda, and salt using a whisk until well integrated.
- In a separate large bowl, vigorously whisk the eggs until smooth and uniform. Gradually incorporate the sugar, whisking continuously to create a homogeneous mixture.
- Pour the vegetable oil and vanilla extract into the egg-sugar blend, stirring until all ingredients are completely combined.
- Gently fold the dry flour mixture into the wet ingredients, stirring carefully until no dry patches remain. Delicately incorporate the chocolate chips, raisins, and chopped nuts throughout the dough.
- Transfer the dough to a lightly floured surface. Divide the mixture into two equal portions, then carefully shape each portion into an elongated log approximately 14 to 18 inches long.
- Slightly flatten each log and arrange them on a prepared baking sheet. Bake for 25 to 30 minutes, or until the surface becomes firm and the dough has risen noticeably.
- Remove the logs from the oven and allow them to cool completely on wire racks. Adjust the oven racks to the upper and lower thirds of the oven.
- Using a sharp serrated knife, slice the cooled logs diagonally into half-inch thick pieces.
- Gently roll each biscotti slice in a prepared cinnamon-sugar mixture, ensuring even coating.
- Return the coated biscotti to the baking sheet, cut side down, and bake for an additional 10 to 15 minutes until they become crisp and dry.
Notes
- Carefully blend ingredients at room temperature to prevent clumping and ensure smooth dough consistency.
- Rotate baking sheet midway through cooking to promote even browning and prevent burning on one side.
- Allow cooling completely before slicing to maintain structural integrity and prevent crumbling.
- Store in airtight container at room temperature for maximum freshness up to one week.
- Experiment with alternate mix-ins like chocolate chips, nuts, or dried fruit for personalized flavor variations.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg