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Submitted by: Beth Steiner
This recipe is my Bubbie’s and she passed it down to my mom, and my mom passed it to me and my sister. Mandel bread appears at nearly every family gathering, weekly Shabbat dinners, and once my mom even sent it across the world to me when I lived in Israel.

1 cup vegetable oil
1 cup sugar
3 eggs
1 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup (approx) semisweet parve chocolate chips

Mix together oil and sugar until combined, and then add eggs one at a time.

After the eggs are combined, add vanilla.

Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.

Once the dough is smooth and sticky, pour the chocolate chips and mix. Put the dough in the refrigerator for a few hours (at least 2) or overnight.

The dough will be extremely get-under-your-fingernails sticky, so oil your hands and form 4-5 rows with the dough onto an ungreased cookie sheet.

Bake at 350 for 25 minutes. Take the mandel bread out and turn the oven down to 250.

Combine about 1/2-3/4 cups of sugar with enough cinnamon to turn the mixture light brown.

Slice the mandel bread into biscotti sized pieces and carefully roll each one into the cinn/sugar mixture.

Put the pieces back on the cookie sheet, on their sides, and bake for another 15 minutes at 250. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it because if it overbakes, it dries out quickly.

Serves: Makes about 3 dozen pieces

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