Mandelbroit

This delicious recipe has been tried and tested for many years in our household. Give it a try for a delicious addition everyday snack. Great on their own or to dip in coffee.

Ingredients

¾ cup olive/grapeseed/coconut oil
1 cup granulated sugar
3 large eggs
½ tsp. pure almond extract
1 tsp. pure vanilla extract
1 ¼ cups each whole wheat flour and unbleached all-purpose flour
3 tsp. baking powder
2 cups Vector/Special K Protein/Fibre 1 cereal, coarsely crushed
1 cup toasted blanched slivered almonds
1 cup semisweet chocolate chips
1 tsp. cinnamon + 4 tsp. granulated sugar, combined for sprinkling

Directions

Preheat oven to 350F and line 2 cookie sheets with parchment paper.

Beat oil, sugar and eggs in an electric mixer fitted with the paddle attachment.

Add almond extract and vanilla and beat again.

Combine flours and baking powder in a separate bowl and slowly add to mixture.  Mix until just combined.

Combine cereal, almonds and chocolate chips in a separate bowl.

Add to mixture and mix until just combined.

Chill batter in a bowl covered with plastic wrap for 2-24 hours.

Divide mixture into 4 equal parts and shape into logs approximately 7- x 2-inch in size (approximately 1-inch thickness). Place onto cookie sheets.

Bake at 350F for 35 minutes.

Remove from oven and allow to cool for 10 minutes.

Slice into ½ inch slices and sprinkle with cinnamon/sugar mixture.

Bake for another 10 minutes. Allow to cool. Can be stored sealed at room temperature for several weeks.

Makes 4 dozen mandelbroit.

This is the “Jewish” version of biscotti.  These cookies are also twice baked but because of their oil content, they are more crumbly and do not have to be dipped in coffee in order to be enjoyed.  I have worked on this recipe in the “lab” for several years and they are hopefully perfected.  Definitely one of my most favourite cookies both to bake and to enjoy!

Science Fact of the Week:

Our fact relates to the choice to use cereal in this recipe. In addition to adding some extra crunch, cereal adds many health benefits. In our house, we use Vector, which is low in fat, high in protein and fortified with vitamins and minerals. However, as with many cereals, beware of added sugars.