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Ina Garten Mandel Bread Recipe

Ina Garten Mandel Bread
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Mandel bread—often called Jewish biscotti—is made by shaping dough into logs, baking them once, slicing them into individual cookies, and baking them again. This second bake dries the cookies slightly and gives them their characteristic crunch while keeping them flavorful and aromatic.

Ingredients

  • All-purpose flour (2½ cups)

  • Baking powder (1 teaspoon)

  • Salt (½ teaspoon)

  • Granulated sugar (1 cup)

  • Vegetable oil (½ cup)

  • Large eggs (3)

  • Vanilla extract (1 teaspoon)

  • Almond extract (½ teaspoon, optional)

  • Sliced almonds (1 cup)

  • Chocolate chips (¾ cup, optional)

  • Ground cinnamon and sugar mixture (2 tablespoons, for topping)

Instructions

  • Prepare the baking sheet – Line a baking sheet with parchment paper and preheat the oven to 175°C (350°F).

  • Mix dry ingredients – Whisk flour, baking powder, and salt together in a bowl.

  • Combine wet ingredients – In another bowl, beat sugar, oil, eggs, and vanilla until smooth.

  • Form the dough – Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

  • Add mix-ins – Fold in sliced almonds and chocolate chips if using.

  • Shape the logs – Divide the dough in half and shape each portion into a long log on the baking sheet.

  • First bake – Bake for 25–30 minutes until lightly golden and firm.

  • Slice the cookies – Let cool slightly, then cut the logs into 1-inch slices.

  • Second bake – Lay slices flat, sprinkle with cinnamon sugar, and bake again for 10–15 minutes until crisp.

  • Cool completely – Allow cookies to cool before storing or serving.

Find it online: https://inagartendishes.com/ina-garten-mandel-bread-recipe/