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