Cranberry Orange Chocolate Mandel Bread

We need to talk. About mandel bread! This Jewish step cousin of the biscotti is perfect with a cup of joe, (or Jose…or Jack). Cranberry Orange Chocolate Mandel Bread!

If you’re reading this in real time, then I’m frolicking in San Francisco right now! Boo. Yeah. (Things I’ve learned: you can call the city SF, only losers san San Fran, even though it sounds so phonetically pleasing. Good thing winners say boo yeah.) If you’ve been, please leave me any food suggestions in the comments. I’ll share some photos when I return- promise!

Anyway, let’s talk mandel bread. AKA mandelbrot aka awesome. This crazy cousin of the biscotti is twice baked like the biscotti, but is a little softer. Making it perfect for dipping in coffee OR not dipping in coffee. Your choice.

This version has dried cranberries, almonds and I dipped them in orange kissed chocolate, just because no one stopped me. Giving them lots of texture and a hint of citrus.

I also like these cookings because they are one bowl and you can use your hands! What else do you look for in a cookie?

Oh yeah, chocolate. Which I already mentioned, is in this recipe too!!I’m thinking let’s make these for Rosh Hashanah or Yom Kippur break fast, shall we? Or just because Tuesday. That works too.

Coffee optional, spiked coffee highly recommended. 

Cranberry Chocolate Orange Mandel Bread

Similar to Italian biscotti, this crunchy Jewish treat is twice baked, and ideal for dipping in your afternoon coffee.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Chill time 2 hours hrs

Ingredients

  

• 2 large eggs
• 1 cup Imperial Sugar Granulated Sugar
• 1 cup neutral oil (such as vegetable)
• ½ cup sour cream
• 2 tsps vanilla
• Zest from 2 oranges divided
• ¼ tsp kosher salt
• 1 tsp baking powder
• 3 cups all purpose flour sifted
• 1 cup slivered almonds
• 1 cup dried cranberries
• 12 ounces semi sweet chocolate bar

Instructions

 

• In a large bowl, beat eggs, Imperial Sugar Extra Fine Granulated Sugar, oil, sour cream, vanilla, zest from 1 orange and salt with an electric mixer or stand mixer until combined.
• In a separate bowl, mix together baking powder and flour. Add to the wet ingredients and combine just until mixed. Stir in slivered almonds and cranberries. Cover the dough and refrigerate for at least two hours or up to 24 hours.
• When ready to bake, preheat oven to 350 degrees F. Divide dough into two pieces and with wet hands, form into two logs, about 4 inches by 12 inches and place on parchment paper lined baking sheets. Bake for 30 minutes or until golden brown.
• Remove mandel bread from oven, and slice into ½ inch – ¾ inch slices.
• Put the slices back on the cookie sheets and bake an additional 5-7 minutes per side or until crispy. Cool on a cooling rack.
• Melt chocolate in a double boiler and add zest from 1 orange. Dip the ends of the mandel bread in the chocolate and dry on parchment paper.

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I collaborated with Imperial Sugar for this blog post. Thanks for your support. Jew rock!